- 2 free-range eggs
- dash white wine vinegar
- 1 bunch asparagus
- dash olive oil
- salt and freshly ground black pepper
- 30g/1oz butter
- 1 tbsp olive oil
- 30g/1oz chorizo, chopped
- 4 cherry tomatoes, chopped
- salt and freshly ground black pepper
- small handful fresh chives, to garnish
- Preheat the oven to 200C/400F/Gas 6.
- For the poached eggs, fill a small pan with boiling water, add a dash of white wine vinegar and bring to a gentle simmer. Crack the eggs into a ramekin one at a time and gently place into the simmering water. Poach for 3-4 minutes, or until the whites have just set. Remove with a slotted spoon and drain on kitchen paper.
- For the roasted asparagus, place the asparagus into an ovenproof dish. Drizzle with olive oil, dot with butter and season, to taste, with salt and freshly ground black pepper.
- Transfer to the oven and roast for ten minutes, shaking the dish occasionally to ensure even roasting.
- For the dressing, heat the olive oil in a small frying pan. Add the chopped chorizo and fry for 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and fry for one minute.
- To serve, place the roasted asparagus onto a serving plate. Top with the poached eggs and pour over the dressing. Garnish with chives.