for 4 person

Asparagus

500 g	green asparagus, tough lower section broken off, shaved lengthwise into thin strips
1 litre	salted water, boiling
1 tbsp	olive oil
2 tsp	lemon juice
½ tsp	salt
a little	pepper

Panko crumb

1 tbsp	olive oil
50 g	panko breadcrumbs
1	garlic clove, finely chopped
20 g	sesame seeds
½ bunch	wild garlic, finely chopped
¼ bunch	parsley, finely chopped
¼ tsp	salt

Poached eggs

1 litre	water
3 tbsp	white wine vinegar
4	eggs
¼ tsp	sea salt

How it's done

Asparagus

Blanch the asparagus in salted water for approx. 1 min., remove, rinse briefly under cold water, drain. Heat the oil in a frying pan, stir fry the asparagus for approx. 2 mins., add the lemon juice, season.

Panko crumb

Heat the oil in a frying pan, stir fry the panko breadcrumbs, garlic and sesame seeds for approx. 3 mins. Add the herbs, season with salt, remove from the heat.

Poached eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a small cup, one at a time, and carefully slide into the simmering water, cook for approx. 1 min. at just below the boil. Remove using a tea strainer, drain and season with salt.

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