You will need: eggs, asparagus, butter, bread, saucepans, salt and pepper, a steamer, lemon (not essential)It will take: about 15 minutes
Prepare your asparagus by bending each stalk until the very end snaps off. Some people like to peel them but when they are nice and fresh I don’t think there is any need so I just wash them. Steam the asparagus for 5 minutes.
To poach the eggs first break them in to separate dishes. Put 4 or 5 inches of water in to a deep saucepan. Heat the water until just before it starts to boil. Add a splash of white wine vinegar and stir the water until there is a vortex in the middle. Pour an egg gently in the middle, making sure you pour in most of the white before the yolk. Don’t stir! Leave to cook, the egg should rise to the surface when the white is cooked. Remove with a slatted spoon and allow to drain on some kitchen paper. Repeat for as many eggs as you want!
Serve the asparagus with the poached eggs on buttered toast. Season with sea salt and black pepper and a squeeze of lemon juice. Also great with some smoked salmon!