INGREDIENTS

Serves 2

200g asparagus spears
2 large fresh eggs
30g unsalted butter
20g anchovies chopped (optional but highly recommend)
few shaving of parmesan or pecorino
sea salt & freshly ground pepper
zest & juice of 1/2 lemon

Chop the woody ends of the asparagus. Prepare a saucepan of boiling water and one of simmering water. Put the butter, anchovies, lemon zest and juice in another small pan. Put the asparagus in the larger pan with boiling water (or in a steamer). Boil or steam for 3-5 minutes depending on the thickness of the asparagus. Err on the side of undercooking and drain when bright green.

In the meantime, crack the egg into a small cup, create a whirlpool in the pan of simmering water and drop the egg in. Cook for approximately two minutes, take out with a slotted spoon and place on kitchen paper. Repeat with the other egg. Melt the butter and whisk ingredients together.

Divide the asparagus onto warmed plates, place the poached egg, drizzle the anchovy butter and scatter parmesan shavings. Heaven!

Approximate cost £3.15