Special Diet

Griddled Asparagus with Poached Eggs

cook 10 mins
Tags: Gluten free
  • 700 g (1 lb 6 oz) asparagus spears
  • 1 tablespoon olive oil
  • 4 eggs
  • 40 g (1¾ oz) Parmesan cheese
  • Snap the woody ends off the asparagus spears and discard. Heat a griddle pan until very hot and sprinkle it with the oil.
  • Meanwhile, bring a frying pan of water to the boil for the eggs.
  • Place the asparagus on the griddle and cook, turning regularly, until slightly charred at the ends.
  • Stir the boiling water vigorously then, one at a time, drop the cracked eggs into the centre – the swirling water will help the egg white collect around the yolk and maintain the shape of the egg. Cook for 4–5 minutes then remove with a slotted spoon.
  • Serve the asparagus on 4 warmed plates, and top with the poached eggs.
  • Using a vegetable peeler, make curly shavings of Parmesan and sprinkle on top of the asparagus.
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