All the components of this recipe are best made a bit ahead. When nearly ready to serve, preheat the grill to high, then grill the asparagus and poach the eggs, then assemble.

• Cook Quinoa using the recipe for Light Fluffy Quinoa or your own method, allow to cool. May be prepared several days ahead.
• Prepare Honey Citrus Vinaigrette, mix with the tarragon. Set aside. May be prepared several days ahead.
• Par cook asparagus using the recipe for Asparagus Standing in the Microwave. Set the time for three minutes only. When finished, lay out on a clean towel and gently roll to dry. May be prepared day before or earlier in the day.

Shortly before serving:

Preheat grill to high. Place asparagus on a plate, drizzle with olive oil and give them another roll to lightly coat. Grill until just done and the color slightly turns. Remove, sprinkle with salt and let cool to room temperature.

Poach eggs using the recipe for Poached Eggs in the microwave, or your own method (Eggs may be made slightly ahead and held on a damp plate.)

To serve, divide quinoa among four plates. Top with asparagus. Arrange egg and olives on the plates, Drizzle with dressing, then sprinkle with parsley and shaved cheese. Season to taste with salt and pepper. This can also be served as a Salad Bowl, chop the asparagus, while not as attractive is just as good.