New season's asparagus with poached eggs

Tamara West

Ingredients

2 Tbsp	Olive oil
24	Asparagus spears, ends trimmed (Main)
4	Eggs, very fresh
1	Basil leaves, Few small leaves, optional

Directions

1. Heat a char-grill or your barbecue grill until hot.
2. Toss the asparagus spears in the oil and season with salt and freshly ground black pepper.
3. Place a deep frying pan over a low heat and pour in enough boiling water to fill it to about 10cm.
4. You should see tiny bubbles forming over the base of the frying pan.
5. Break the eggs, one at a time, into a cup, small bowl or saucer to ensure the yolk is intact.
6. Stir the water with a slotted draining spoon to create a whirlpool.
7. Carefully drop in 1 egg into the centre of a pool of water, repeat with remaining eggs.
8. Simmer gently for 3-4 minutes. This will give you a set white and soft yolk.
9. Meanwhile, place the asparagus spears on the char-grill and grill until they are covered in dark stripes on all sides and tender.
10. When pierced with the point of a small sharp knife. (This takes about 2 minutes, depending of course on the thickness of your spears.)
11. Place 6 grilled asparagus spears on each of 4 warmed plates.
12. Remove the eggs, one at a time, by lifting out of the water with the draining spoon.
13. Rest the spoon for a few seconds on a wodge of kitchen paper to absorb excess water.
14. Slip each egg on top of the asparagus.
15. Scatter over basil leaves, if using, and serve immediately.