This dish is simple but delicious as long as you like your eggs runny. Asparagus is high in fibre and chromium which is balancing to blood sugar levels. Use only a cold pressed extra virgin olive oil, and use the eggs straight from the fridge to retain their shape.
- 1 tsp white wine vinegar (or regular will do)
- 4 eggs straight from the fridge
- 12 Asparagus spears woody end bits removed
- Extra virgin olive oil
- sea salt and freshly ground black pepper
- Bring a large saucepan of water to the boil. At the same time two thirds fill a frying pan with water and add the vinegar. Bring to the boil then turn down the heat and gently break the eggs into the water.
- Cover the pan and cook the eggs for 4-5 minutes, so the yolks have just set but are still runny so that you can use them as a sauce. Use a slotted spoon to remove the poached eggs and place on a some paper towel to help absorb the water from the eggs.
- While this is happening, put the asparagus into the boiling water and boil for 2-3 minutes in a rolling boil then remove them into a sink half full of cold water. After a few seconds remove and drain well.
- Put the eggs onto a plate, place the spears to one side, drizzle some olive oil on and add sea salt and plenty of pepper.
Eat with your fingers, dipping the asparagus into the yolks.
Adapted from Cooking Under the Influence.