Steamed Asparagus with Poached Egg & Parmesan

Serves 4

2 bunches fresh asparagus
4 eggs
Parmesan, shaved or finely grated
Sea salt and cracked pepper

METHOD

1. Trim asparagus spears of any hard ends and cut into even sized lengths.
2. Arrange the spears into a colander or steamer basket and steam for 3-4 minutes over boiling water until tender and bright green.
3. Meanwhile, poached the eggs until just set or cooked to your liking.
4. Arrange the hot asparagus on serving plates and top each with a poached egg, sprinkle with shaved or grated parmesan and season to taste.