Poached eggs with asparagus and grana

Ingredients

For 1 serving

• Eggs2
• Asparagus150 g
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 tablespoon
• Multigrain bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, sulphites,

In season: March – May

Method

1. Bring two small pans of water to the boil: one with a steamer basket, the other, at least 8 cm deep, with the vinegar for the eggs.
2. Wash the asparagus, snap off the woody ends and steam for 6 minutes, until a fork slides in but they stay bright green; meanwhile put the multigrain bread on to toast.
3. Crack each egg into a cup; turn the heat down under the vinegar water until it barely simmers, make a whirlpool, slide in one egg at a time and cook for 3 minutes, until the white is set and the yolk soft; lift out with a slotted spoon.
4. Arrange the asparagus on the plate, dress with the oil and a pinch of salt and lay the eggs on top.
5. Finish with Grana shavings and pepper and serve with the bread.