Asparagus with Poached Eggs

Asparagus with Poached Eggs 

Serves 4. 


500g asparagus spears, trimmed.

4 eggs.

80g reggiano cheese, shaved thin.

4 tbsp extra virgin olive oil.

2 tbsp white wine vinegar.

Salt and pepper. 


Plunge the asparagus spears into rapidly boiling water for 60 seconds, drain and distribute them onto one large or four individual serving plates. Poach the eggs in simmering water with the vinegar until they are set but still have soft and runny yolks. Place one egg on each of the serves of asparagus, dress with the olive oil, season and add the shaved reggiano. The soft yolk will provide a delicious sauce for the dish.