ASPARAGUS WITH POACHED EGGS AND SHAVED PARMESAN
PREP: 5 minutes
1) Cook the asparagus in boiling, salted water for around four to five minutes, until tender. 2) Drain and toss with the olive oil, season,
COOK: 10 minutes
1 bunch of asparagus, trimmed 4 large organic eggs 1 cup chopped parsley ½ cup shaved parmesan 1 tbsp extra virgin olive oil Salt Fresh ground black pepper and divide over four plates. 3) Bring a wide, shallow pan of water to a light simmer and add a pinch of sea salt. 4) Crack each egg into a cup and gently slide it into the water in a single fluid movement, cook the eggs for exactly three minutes for mediumfirm yolks. 5) Place a poached egg on top of each asparagus portion, sprinkle with parsley and top with shavings of fresh parmesan.