Asparagus with poached egg and parmesan shavings
Asparagi con uova e parmigiano
Serves 6
24 fat asparagus spears, trimmed and peeled
6 free range eggs
18 sage leaves
3 tbsp unsalted butter
2 tsp white vinegar
200ml chicken stock
1 small piece Parmigiano Reggiano for shaving
Sea salt and freshly cracked pepper
For the poached eggs:
Crack all the eggs into small dishes.
Fill a wide saucepan with hot water approximately 8cm deep, add vinegar and bring to the boil.
Reduce heat to low to medium and bring water to a simmer.
Fill a bowl with cold water and set aside.
Using a wooden spoon, stir the simmering water to create a whirl pool.
Slide 1 egg at a time out of the saucer into the middle of the whirlpool and cook for 2 to 3 minutes.
Using a slotted spoon, transfer the egg to the cold water to stop the cooking process.
Remove and drain on a plate with a paper towel. Repeat with remaining eggs.
For the asparagus:
Place butter in a large saucepan or two smaller saucepans and place on medium to high heat.
Once the butter has started to melt, add asparagus and sage leaves, sauté until butter starts to turn brown.
Carefully add chicken stock and simmer until the stock has evaporated and you are left with a butter sauce and cooked asparagus. Season to taste.
To assemble:
To re-heat the eggs, bring a clean pot of water to the boil and remove from heat, add the eggs and let sit for 1 minute.
Remove eggs, drain on plate with paper towel.
Place the asparagus onto serving plates with some of the butter sauce. Arrange eggs on top and shave some Parmesan Reggiano over the top.