Grilled Asparagus with Poached Egg

Ingredients

• 500 g green Asparagus
• Salt and Pepper
• 1 garlic clove
• dash lemon juice
• 1 tbsp Olive oil and a bit extra
• 2 Eggs 1 per Person
• 2 tbsp Vinegar only if you poach the classical way

Instructions

1. 1

   Bring a small pot with water to boil

2. 2

   In the meantime, wash your asparagus and cut off roughly 3-5 cm of the asparagus and peel the garlic and cut in slices

3. 3

   Heat the oil in a pan and add the garlic and asparagus.

4. 4

   Season with some salt and pepper.

5. 5

   Let it get some colour and remove the heat.

6. 6

   Add the dash of lemon and let it rest in the hot pan until the eggs are poached.

7. 7

   Poaching the egg:

8. 8

   You can either poach the egg the classical way with adding vinegar to the water, letting it simmer, crack the egg on a ladder, swirl the water and transfer the egg to the water. Let it simmer for 3 minutes if you like the eggs softly poached

9. 9

   remove the eggs with a slotted spoon

10. 10

    Divide the Asparagus on 2 plates and place the poached eggs on top and enjoy

11. 11

    Start by lining a small dish with food-safe plastic wrap. Add a few drops of olive oil around the plastic to coat the sides before cracking an egg directly into the dish- I always use a coffee cup

12. 12

    Tie the edges of the plastic wrap and repeat with the second egg.

13. 13

    You can place both eggs into the simmering water together and let it simmer for 3 minutes.

14. 14

    Remove the eggs from the water and cut open the plastic wrap and remove it gently from the egg- careful, there might be some hot water!

15. 15

    Divide the asparagus on 2 plates and place the poached egg on top.