Asparagus with poached egg, parmesan and truffle oil
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
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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.
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.