1. Blanch asparagus in heavily salted water. Shock in ice water and dry on paper towels
2. Add roasted wine cap
3. Slice Gruyere or melting style cheese
4. Poach egg and place on cap. Salt and pepper.
5. Cover all with cheese, and broil until brown.
6. Dress with lemon juice, olive oil.
or viniagrette, or
hollandaise.
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