This month our chef`s recipe will teach you step by step how to cook a perfect grilled asparagus with poached egg on toasted sourdough.

Ingredients

2 large slices of good sourdough bread

Extra virgin olive oil

12 spears of asparagus

½ teaspoon sweet smoked paprika

2 large free-range eggs

Parmesan cheese

4 sprigs of fresh mint

Method

1.      Bring a pan of salted water to the boil, then reduce to a simmer.

2.      Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil.

3.      Snap the woody end off the asparagus, then griddle for a few minutes on each side, sprinkle with the paprika and divide between the pieces of toast.

4.      While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus.

5.      Grate over the parmesan, then pick and sprinkle over the mint leaves.