Chargrilled asparagus and parmesan salad with poached eggs and crisp sage

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 bunch sage, leaves picked
• 2 teaspoons balsamic vinegar
• Olive oil spray
• 4 bunches thin asparagus (about 500g), woody ends trimmed
• Splash of white wine vinegar
• 4 eggs
• 2 Turkish rolls, split, cut into wedges, toasted or chargrilled
• 100g rocket leaves
• 2 tablespoons shaved parmesan

Description

• 1.

  Heat oil in a small pan over medium heat. Fry the sage for 1 minute or until crisp. Remove with a slotted spoon and set aside. Pour the oil into a bowl, stir in the balsamic vinegar, season and set aside.

• 2.

  Heat a chargrill pan over high heat. Lightly spray asparagus with oil and lightly season. In batches, chargrill for 3 minutes, turning once, until charred and tender.

• 3.

  Meanwhile, bring 3cm water to a simmer in a deep frypan, then add a splash of white wine vinegar. Break an egg into a cup, then slide the egg into the water. Repeat with remaining eggs, then poach for 4 minutes for a soft yolk, or to your liking. Remove with a slotted spoon.

• 4.

  Divide the bread among plates and top with asparagus, rocket, poached eggs, parmesan and sage. Pour over dressing and serve immediately.