Ingredients

• 1 bunch asparagus
• trimmed
• 2 tbsp olive oil
• salt and freshly ground black pepper
• dash white wine vinegar
• 1 free-range egg
• 1 garlic clove
• finely chopped
• 70g/2½oz peeled raw tiger prawns
• thawed if frozen
• 1 tsp chopped fresh chives
• to serve

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place the asparagus into an ovenproof dish with half of the olive oil and season
• to taste
• with salt and freshly ground black pepper. Stir well
• then place into the oven and roast for 8-10 minutes
• or until just tender and lightly charred.
• Meanwhile
• bring a large pan of water to a rolling boil and add the vinegar. Swirl the water to make a whirlpool
• then crack in the egg. Poach for 2-3 minutes
• until just set.
• Heat the remaining olive oil in a frying pan and add the garlic and prawns. Fry gently for 2-3 minutes until the prawns have turned pink and are cooked through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the roasted asparagus onto a warmed plate and scatter the prawns over the top.
• Remove the poached egg from the water and drain briefly on kitchen paper. Trim off any ragged edges.
• Place the egg on top
• season with freshly ground black pepper and sprinkle with chives.