Ingredients
Scale
x
Protein
eggs
Produce
asparagus
tsp
lemon zest
Dairy
Parmesan shavings
Sauce & liquid
white vinegar
approx. 0.06 cup / 15 ml
tbsp
olive oil
approx. 1/8 cup / 30 ml
Seasoning
fresh black pepper
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Instructions
- 1
Snap tough ends off asparagus. Blanch in boiling salted water 2–3 minutes until tender. Keep warm.
- 2
Bring a pan of water to a gentle simmer. Add vinegar. Create a gentle whirlpool.
- 3
Crack each egg into a small cup. Slide in gently. Poach 3–4 minutes for a runny yolk. Lift out with a slotted spoon.
- 4
Arrange asparagus, top with poached eggs. Shave Parmesan over. Drizzle olive oil, add lemon zest and black pepper.
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