Asparagus with Poached Egg

For the asparagus, bring a large pan of salted water to boil. To get rid of their fibrous base, bend them slightly and it should just pop out. Peel them half way down from the heads and blanch them in the boiling water for about 1-2 minutes (depending on the thickness). You want them still crunchy, al dente. Transfer them to a bowl of iced water to stop the cooking. In another pan, bring about 10cm of water (the height is more important than the volume) to boil and turn down the heat to a simmer. Stir in the vinegar. Break your eggs separately in a little bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to help the egg whites not to spread so much. Cook them for 3 minutes exactly, so that the whites are cooked and the yolks are hot, but still soft.

If you want, you can gently brown the asparagus in butter and adjust the seasoning, before serving them under the poached eggs.