Asparagus & Poached Eggs

How to make Asparagus & Poached Eggs

1. Bring large pan water to the boil and add the vinegar. 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 3-4 minutes, remove with a slotted spoon and set aside

2. Meanwhile heat the olive oil in large pan with a lid. Add the asparagus, coat in the oil, add the stock or water and a tsp of the butter, season to taste. Cover with lid and cook gently for 3-4 minutes

3. Remove the asparagus from the pan and set aside. Simmer the cooking liquid until halved, add the tsp remaining butter and a dash balsamic vinegar to taste

4. Heat the rice according to pack instruction and divide between 4 plates

5. Top with 3 asparagus spears and a poached egg, drizzle with some of the sauce and serve