Fried eggs with asparagus soldiers and crisp bread

Ingredients

For 1 serving

• Eggs2
• Asparagus150 g
• Extra virgin olive oil1 teaspoon
• Grana Padano8 g
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: March – May

Method

1. Bring water to the boil in a pan fitted with a steamer basket; wash the asparagus and snap off the woody ends.
2. Steam the asparagus for 6 minutes, until a fork slides in but they stay bright green; season with a pinch of salt. Meanwhile put the wholemeal bread on to toast and cut it into soldiers.
3. While the asparagus cooks, heat the oil in a non-stick frying pan over medium heat, crack in the eggs and fry for 3 minutes, until the whites are set and the yolks still runny.
4. Serve the eggs with the asparagus and toast soldiers for dipping into the yolk, finishing with grated Grana and pepper.