Asparagus Bismarck with fried eggs

Ingredients

For 1 serving

• Asparagus250 g
• Eggs2
• Grana Padano15 g
• Butter5 g
• Whole wheat bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: March – May

Method

1. Bring a wide pan or pot of water to the boil. Meanwhile snap the asparagus where it bends naturally, discarding the woody ends, and wash it.
2. Salt the water when it boils and cook the asparagus for 6–8 minutes, until the stalks are easily pierced with a fork but still bright green.
3. Drain them well, arrange them on the plate and sprinkle with half the grated Grana Padano.
4. Melt the butter in a non-stick pan over medium-low heat, crack in the eggs and fry them sunny side up for 3–4 minutes, until the whites are set and the yolks still soft; salt them. Meanwhile toast the wholemeal bread in a pan or toaster for 1–2 minutes, until golden.
5. Lay the eggs on the asparagus, pour over the butter from the pan, finish with the remaining Grana and a grind of black pepper and serve with the toast.