Ingredients

• 1 bunch asparagus
• woody ends removed
• 1 tbsp olive oil
• plus extra for drizzling
• salt and freshly ground black pepper
• 1 small handful fresh parsley
• chopped
• 1 small handful fresh chives
• chopped
• 1 small handful fresh basil
• chopped
• 30g/1oz mature cheddar
• grated
• 25g/1oz butter
• 1 tbsp olive oil
• 150g/5½oz new potatoes
• cooked
• sliced
• salt and freshly ground black pepper
• 1 tbsp white wine vinegar
• 1 free-range egg

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Toss the asparagus
• olive oil
• salt and freshly ground black pepper together in a bowl
• then place onto a baking sheet and roast in the oven for ten minutes
• or until the asparagus is tender.
• Transfer the asparagus to a bowl and add the chopped herbs and a drizzle of olive oil. Stir well to coat
• then spoon onto a serving plate and scatter over the grated cheese.
• For the new potatoes
• melt the butter and oil in a frying pan
• add the potatoes
• season with salt and freshly ground black pepper and fry for 3-4 minutes
• or until golden-brown on all sides.
• For the poached egg
• fill a small pan with boiling water and add the vinegar. When the water is gently simmering
• swirl the water to make a whirlpool
• crack the egg into the centre of the whirlpool and leave to cook for 3-4 minutes
• or until the white has just set. Remove with a slotted spoon.
• To serve
• pile the fried new potatoes on the serving plate next to the asparagus and top with the poached egg.