- 4 eggs (buy organic or free range if possible)
- 2 bunches asparagus, trim
- ⅓ cup shaved parmesan
- Truffle oil or extra virgin olive oil and toasted baguette, to serve
To poach eggs, fill a shallow pan with water reaching up to 5 cm. (Add 2 tbsps vinegar or lemon juice, if you like. Acid from the vinegar / juice helps the white set quickly, so the egg keeps its shape while cooking.) Bring water to a slow boil over medium-high fire. Bubbles should just form at the bottom of the pan. Break an egg into small containers and gently pour the egg into the liquid. Cook all 4 eggs at the same time. Cook room-temperature eggs for 2 mins and chilled eggs for 3 mins. For set yolks, cook for 2 mins longer. Use a slotted spoon or spatula to gently lift each egg out of the poaching liquid.
Blanch asparagus in boiling salt water for 2 mins. Drain.
Divide asparagus among serving plates. Top with poached egg. Sprinkle with parmesan and drizzle with truffle oil. Season to taste with salt and black pepper, if you like. Serve with toasted baguette.
Photo: Bauer/Rob Shaw