Ingredients

• 12 large asparagus spears
• woody parts removed
• 1 tsp white wine vinegar
• 4 free-range eggs
• 1 tbsp olive oil
• 100ml/3½fl oz chicken stock
• salt and freshly ground black pepper
• knob of butter
• dash sherry vinegar or dash balsamic vinegar

Directions

• Place the asparagus in a large bowl of iced water to freshen and bring out the colour.
• Bring a large pan of water to the boil and add the white wine vinegar.
• To poach the eggs
• stir the boiling water to form a whirlpool and crack the eggs into the water
• one or two at a time. Poach for three minutes
• or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside.
• Meanwhile
• heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid.
• Cook gently for 3-4 minutes
• adding a little of the remaining chicken stock if needed.
• Once the asparagus is cooked
• remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved
• adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar
• to taste.
• Finely slice the reserved raw asparagus spears lengthways.
• Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce
• and garnish with the slices of raw asparagus.