Quick & Easy

Poached eggs with lemon asparagus

poached eggs with lemon asparagus



1.Bring large saucepan of water to the boil then reduce to a simmer; stir water in a circular motion. Crack one egg into a cup; slide into the water in the centre of the pan. Add a second egg; cook 5 minutes or until the eggs are cooked to your liking. Remove with a slotted spoon, drain on absorbent paper. Cover to keep warm. Repeat with remaining eggs.
2.Meanwhile, cook asparagus on heated oiled grill plate about 3 minutes or until tender. Combine asparagus, juice and grated parmesan in large bowl; toss gently, season to taste.
3.Divide asparagus between serving plates; top with poached eggs, some shaved parmesan and freshly ground black pepper.

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