asparagus with poached eggs
Preparation time 5 minutes, Cooking time 6–8 minutes
700 g (1½ lb) asparagus spears
1 tablespoon olive oil
40 g (1½ oz) Parmesan cheese shavings
Bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl. Break 2 eggs into the water and cook for 3–4 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.
Meanwhile, snap the woody ends off the asparagus spears and discard. Heat a griddle pan until very hot and sprinkle it with the oil, then add the asparagus and cook, turning frequently, until slightly charred and just tender.
Divide the asparagus on to 4 plates and top with the poached eggs. Sprinkle over the Parmesan shavings and serve.
For asparagus omelette, heat the oil in a frying pan, add 6 trimmed and chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes until softened.
Whisk together 5 eggs and 4 tablespoons semi-skimmed milk in a jug, then pour into the pan, tipping the pan and moving the egg with a spatula to ensure it cooks evenly.
Sprinkle with 25 g (1 oz) grated Parmesan, then place under a preheated hot grill for 1–2 minutes until golden. Cut into quarters and serve with a green salad and new potatoes, if liked. Calories per serving 222 (not including salad and potatoes)
|asparagus with poached eggs|