Lovely! The asparagus is great cooked this way.
240 kc, breakfast, brunch, lunch.
A simple tasty plate full of food.
• 180g asparagus, (tough ends snapped off before weighing.)
• 2 large eggs
• 10g butter
• 100ml boiling water and more for poaching the eggs.
• Salt and pepperOptional
• Squeeze of lemon juice
Heat a frying pan till very hot.
Pour 1litre boiling water into a wok or saucepan.
Lay your asparagus in the frying pan and toast on one side till a little charred/ coloured. Turn over the asparagus pour over the 100 ml of boiling water.
Crack the very fresh eggs into the simmering water in the wok.
Let the water in with the asparagus evaporate off. This steams the asparagus, and cooks it to al'dente. When all the water has boiled off add the knob of butter and let it frazzle for about 30 seconds till melted and this second side of the asparagus has some colour.
Serve the asparagus onto a plate with as much butter from the pan as possible.
Drain your soft centred poached eggs and place on top .
Season with salt and pepper, lemon juice or your favorite whatever.
Nom nom nom.
For a bigger kc hit you could add a bit of smoked salmon, or a rasher of streaky smoked bacon cooked till crumbly.