Bring a large pot of water to a boil.

Snap the woody ends from the asparagus.

Tie the asparagus into two bundles with string.

Add asparagus bundles and salt to boiling water.

Cook until asparagus is tender and bright green (about 4 minutes).

Remove asparagus and plunge into a bowl of cool water.

Run cool water over asparagus until completely cold.

Drain well.

Remove the string and lay the asparagus out on a towel.

Roll up the towel and place on a plate in the fridge.

Bring a deep frying pan with 4-inches of water to a simmer.

Add a splash of vinegar.

Crack an egg into a small bowl and then slip the egg into the simmering water.

Repeat with remaining eggs.

Poach eggs for 4 minutes, until whites are hard.

In another frying pan, heat butter over medium heat, swirling until deep brown.

Add asparagus and toss in the browned butter until heated through.

Add lemon juice and salt to taste.

Transfer to four heated plates and sprinkle with Parmesan cheese.

Top each serving with a poached egg and black pepper.

Serve with a lemon wedge.