Poached eggs with asparagus, Grana and bread

Ingredients

For 1 serving

• Eggs2
• Asparagus250 g
• Grana Padano15 g
• White wine vinegar1 tablespoon
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, sulphites,

In season: April – May

Method

1. Wash the asparagus, snap off the woody base by bending each spear until it breaks naturally, and peel the lower part of the stalk with a vegetable peeler.
2. Steam them for 8 minutes, until the stalks are easily pierced but still bright green; salt them lightly.
3. Meanwhile bring a small pan of water to a gentle simmer with the white wine vinegar, without salt. Crack each egg into a small cup.
4. Stir the water with a spoon to make a whirlpool and slide one egg into the centre; cook for 3 minutes over low heat, until the white is set but the yolk is still soft to the touch. Lift it out with a slotted spoon onto kitchen paper and repeat with the other egg.
5. Meanwhile toast the bread in a pan or toaster for 2–3 minutes, until golden.
6. Arrange the asparagus on the plate, place the eggs on top, finish with shavings of Grana Padano, the oil, salt and black pepper, and serve with the toast.