Ingredients

• 2 free-range eggs
• dash white wine vinegar
• 1 bunch asparagus
• dash olive oil
• salt and freshly ground black pepper
• 30g/1oz butter
• 1 tbsp olive oil
• 30g/1oz chorizo
• chopped
• 4 cherry tomatoes
• chopped
• salt and freshly ground black pepper
• small handful fresh chives
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the poached eggs
• fill a small pan with boiling water
• add a dash of white wine vinegar and bring to a gentle simmer. Crack the eggs into a ramekin one at a time and gently place into the simmering water. Poach for 3-4 minutes
• or until the whites have just set. Remove with a slotted spoon and drain on kitchen paper.
• For the roasted asparagus
• place the asparagus into an ovenproof dish. Drizzle with olive oil
• dot with butter and season
• to taste
• with salt and freshly ground black pepper.
• Transfer to the oven and roast for ten minutes
• shaking the dish occasionally to ensure even roasting.
• For the dressing
• heat the olive oil in a small frying pan. Add the chopped chorizo and fry for 1-2 minutes. Add the chopped tomatoes
• season
• to taste
• with salt and freshly ground black pepper and fry for one minute.
• To serve
• place the roasted asparagus onto a serving plate. Top with the poached eggs and pour over the dressing. Garnish with chives.