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Asparagus with poached egg, parmesan and truffle oil

Author:: Luke Mangan
Time:: < 30 mins
Difficulty:: Easy
Serves:: 4
Special options:: Vegetarian
Rating:: Rating: 0.5 out of 5 stars reader rating (1 vote)

Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.

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Ingredients

32 asparagus spears, woody ends trimmed.

4 free-range eggs.

4 tbsp shaved parmesan.

Drizzle of truffle oil.

Sea salt and freshly ground black pepper.

Method

Using a potato peeler, scrape away the green skin from the bottom third of the asparagus spears. Blanch in boiling salted water for 2 minutes. Drain. Place 8 spears on each warmed serving plate. Poach the four eggs until just cooked with the yolks still runny. Slide on top of the asparagus. Sprinkle with parmesan and drizzle with truffle oil. Season to taste.

Course:: Side Dish

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