Chargrilled asparagus with olive oil, soft poached egg and rocket salad

John Barton

John Barton

20th January 2012
John Barton

Chargrilled asparagus with olive oil, soft poached egg and rocket salad

starter for my valentine dinner


  • 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


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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