Ingredients
- 800 g green asparagus
- 3-4 tbsp. olive oil
- Salt
- Freshly ground pepper
- 4 slices brown bread
- 4 tbsp. white wine vinegar
- 4 eggs
- 40 g freshly grated Parmesan
Instructions
Peel the lower third of the asparagus, cut off any woody ends and cut the spears in half lengthwise. Brush with a little oil, season with salt and pepper and then cook on a hot grill pan, making sure they retain a slight bite. Place the bread on the grill pan and toast on both sides until the bread has charred marks. In the meantime, bring 1 l water to a boil, add the vinegar and remove from heat. One by one, break each egg into a cup and carefully slide into the vinegar water. Poach for 4-5 minutes (the water should no longer be boiling). Remove the bread from the grill pan and drizzle with a little oil. Top with the asparagus, a well- drained poached egg, season with salt and pepper and sprinkle with freshly grated parmesan cheese.
