Grilled Asparagus With Poached Eggs And Parmesan

I decided to make a separate dish as I wasn't sure if the stuffed sardines were sufficient for the both of us. It was also a good excuse to savour the asparagus while they are still cheap and plentiful. This is great as an entree or a light lunch served with some crusty bread for the non dieters. It has been a crazy week and I am looking forward to doing a bit of reading and blog surfing on Sunday. Enjoy your weekend and happy cooking!

serves 2 as a side dish or one as a light meal
you'll need;
2 bunches of asparagus
3 very fresh free range eggs
a dash of white vinegar
a handful shaved parmesan or pecorino
extra virgin olive oil
salt and pepper to taste

Trim and blanch the asparagus for 30 seconds. Refresh under cold running water and drain well.

Grill asparagus on a hot griddle or bbq.

To poach the eggs - add a dash of vinegar into a pot of simmering water and crack the eggs in carefully. Let the eggs poach gently until the white is barely set, remove with a slotted spoon.

Place poached eggs over the grilled asparagus; drizzle with olive oil, season with salt and pepper and scatter the shaved parmesan over.

The moment of truth - pierce the yolks and enjoy!