Poached eggs with asparagus

Ingredients

• 2 pcs eggs
• 180 g asparagus
• 100 g cherry tomatoes
• 8 ml olive oil

Method

1. Snap the woody ends off the asparagus and halve the cherry tomatoes.
2. Heat half the olive oil in a frying pan over a medium heat and cook the asparagus for 5–7 minutes, turning now and then, until tender but still with a little bite. Add the tomatoes for the last 2 minutes, season with salt and black pepper and keep warm.
3. Meanwhile, bring a deep saucepan of water to the boil, then turn it down until it barely simmers.
4. Crack each egg into a cup. Stir the water into a gentle swirl and slide the eggs in one at a time. Poach for 3 minutes for a runny yolk or 4 minutes for a firmer one, until the whites are completely set.
5. Lift the eggs out with a slotted spoon and drain them briefly on kitchen paper.
6. Pile the asparagus and tomatoes on plates, sit the eggs on top, drizzle over the rest of the olive oil and serve straight away.