Handful of asparagus (8-10 spears)
2 fresh free-range eggs
1 dessert spoon of white wine vinegar
Lemon & Thyme Sea Salt
To prepare the asparagus remove the woody ends by either bending the stalk until it snaps (it will naturally snap just at the top of the woody part) or trim with a sharp knife. Remove any tough spiky leaves from the stem.
Blanch the asparagus in rapidly boiling, well salted water for about a minute before draining and refreshing in cold water.
For the eggs, bring a medium sized sauce pan to the boil. Add a dessert spoon of white wine vinegar to the water and adjust the heat so that the water is just boiling.With a whisk, stir the water around to create a mini whirl pool in the pan. Quickly but carefully crack the egg into the centre of the whirl pool.
Cook the egg for about 4 minutes at a gentle simmer until the white is set but the yolk is still runny. Lift the poached egg out of the water with a slotted spoon and place on a warm plate. Repeat the process with the second egg. Just as the second egg is almost cooked return the first egg to the pan to get it good and hot again.
Meanwhile heat a griddle pan. Place the asparagus on a plate and coat in olive oil.
Sprinkle liberally with Lemon & Thyme Sea Salt.
Cook on the griddle pan or under the grill until the stalks start to turn golden.
Arrange on plates, top with the poached egg and finish with shavings of parmesan.