Asparagus with poached egg

 

INGRIDIENTS

2 bunches asparagus, woody ends trimmed

2 teaspoons vinegar

4 fresh eggs

25g (1/3 cup) finely grated parmesan

DIRECTIOINS

Step 1

Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm.

Step 2

Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.

Step 3

Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan to serve.

 

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