Fresh Green Asparagus	g
Eggs
Parmesan Cheese	g
Olive Oil	tbsp
Salt & Pepper to taste

1. In a shallow pan bring water to boil and blanch the asparagus, just for a minute until they got soft but still crispy.
2. Once asparagus are blanched, take them out and dry them well, heat up the grill (or grilling pan), and grill the asparagus for few minutes, until golden brown.
3. In the meantime poach your eggs (there are so many ways of doing that so up to you).
4. Once asparagus are done spread them on a plate, place the poached egg on top and grate parmesan over, drizzle over olive oil and season with salt and pepper.
Poached Egg
5. Bring a casserole pan with water to a light simmer over medium heat (Don’t add any salt as this will break up the egg white).
6. Crack an egg into a bowl or onto a saucer.
7. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
8. Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
9. When your egg is ready, remove it with the slotted spoon and place it on some kitchen paper to dry off.

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