Asparagus, soft boiled egg and parmesan with dijon vinaigrette

Babiche Martens

Ingredients

24	Asparagus spears, trimmed of any woody ends (Main)
4	Eggs, soft boiled, peeled and quartered
1 Tbsp	Olive oil
1 bunch	Rocket leaves, to serve
100 g	Parmesan cheese, freshly shaved

Vinaigrette

1 tsp	Dijon mustard
½ tsp	Salt
1 tsp	Caster sugar
4 Tbsp	White wine vinegar
½ cup	Olive oil

Directions

1. In a hot pan or on the barbecue, heat the oil and add the asparagus, turning occasionally. After about 5 minutes or when tender, remove.
2. Whisk the mustard, salt, sugar, a grinding of black pepper and vinegar together then drizzle in the oil until vinaigrette is amalgamated.
3. Arrange asparagus, egg and leaves on plates, dress with vinaigrette, gently toss and top with parmesan and a grind of pepper.