Grilled Asparagus with Poached Egg

Ingredients

• 1 Garlic clove
• 1 tsp Olive oil
• 80 g sourdough bread (2 slices)
• 200 g green asparagus
• 1 pinch paprika powder
• Salt
• 1 tbsp White Wine Vinegar
• 2 large eggs
• Pepper
• 20 g Parmesan
• 2 sprigs Mint

Instructions

1. 1.

   Peel and halve the garlic. Heat a grill pan and lightly coat it with olive oil. Grill each bread slice over medium heat for 2–3 minutes per side until crisp, then rub each slice with the halved garlic.

2. 2.

   Wash the asparagus, pat dry, and trim the woody ends. Lightly oil the grill pan again and grill the asparagus over medium heat for about 4–5 minutes, turning occasionally. Season with paprika powder and place on the toasted bread slices.

3. 3.

   Bring a pot of salted water to a rolling boil over high heat. Add vinegar and reduce the heat. Crack each egg into a small bowl and gently slide it into the hot, non‑boiling water. Poach the eggs for about 3 minutes.

4. 4.

   Place the poached eggs atop the asparagus, season with salt and pepper, and grate Parmesan over them. Wash, dry, and tear mint leaves, then sprinkle over the finished dish.