- 10 asparagus spears
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- Rocket leaves
- 2 free range eggs
- Splash of white wine vinegar
Chargrilled asparagus with olive oil, soft poached egg and rocket salad
John Barton
20th January 2012
Chargrilled asparagus with olive oil, soft poached egg and rocket salad
starter for my valentine dinner
Ingredients
Method
Drizzle the asparagus with the olive oil and season well with salt and freshly ground black pepper.
Heat a griddle pan until smoking hot and griddle the asparagus for about five minutes, or until charred on all sides
Bring a pan of water to the boil. Add the vinegar and then stir the water to create a swirl. Crack the egg into the pan and allow to poach for 2-2½ minutes. Remove using a slotted spoon and drain
To serve, place the asparagus onto a plate, top with poached egg and serve with rocket leaves on the side
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