Asparagus with Poached Egg

  • Serves
  • Maintenance
2 bunches asparagus, woody ends trimmed 2 teaspoons vinegar 4 fresh eggs 25g (1/3 cup) finely grated parmesan
Step 1: Fill a large frying pan with salted water and bring to boil over medium-high heat. Add asparagus and cook for 2-3 minutes until it is tender crisp and bright green. Remove asparagus from the frying pan and cover to keep it warm. Step 2: Add vinegar to the water in the pan and reduce heat to medium-low. Crack 1 egg into a small bowl. Using a spoon, stir the water of the pan to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and cook for 4 minutes for a soft yolk. Cook for longer if you like your eggs harder. Use a spoon to transfer to a plate and 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 to taste and top with parmesan to serve. Enjoy! Recipe: Australian Good Taste, September 2009, pg 25. Alison Adams.