Ingredients 2 bunches asparagus, woody ends trimmed 2 teaspoons vinegar 4 fresh eggs 25g (1/3 cup) finely grated parmesan
Method Step 1 Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm. Step 2 Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.
Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan to serve.
On photo: WL-992015 / A SUSHI/CANAPE DISH 12" X 4.7" | 30.5 X 12 CM