asparagus with poached eggs
How to make asparagus with poached eggs recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
700 g (1 lb 6 oz) asparagus spears
1 tablespoon olive oil
4 eggs
40 g (1¾ oz) Parmesan cheese
Method:
Snap the woody ends off the asparagus spears and discard. Heat a griddle pan until very hot and sprinkle it with the oil.
Meanwhile, bring a frying pan of water to the boil for the eggs.
Place the asparagus on the griddle and cook, turning regularly, until slightly charred at the ends.
Stir the boiling water vigorously then, one at a time, drop the cracked eggs into the centre – the swirling water will help the egg white collect around the yolk and maintain the shape of the egg.
Cook for 4–5 minutes then remove with a slotted spoon.
Serve the asparagus on 4 warmed plates, and top with the poached eggs. Using a vegetable peeler, make curly shavings of Parmesan and sprinkle on top of the asparagus.
For asparagus omelette, heat 1 tablespoon oil in a frying pan, add 6 chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes.
Whisk together 5 eggs and 4 tablespoons milk and pour into the pan, tipping the pan and moving the egg with a spatula to ensure it all cooks.
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. Total cooking time 20 minutes.
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