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Roast asparagus and new potatoes with a poached egg

This Roast asparagus and new potatoes with a poached egg recipe uses Olive Oil Plus Extra For Drizzling, Olive Oil, and White Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Toss the asparagus, olive oil, salt and freshly ground black pepper together in a bowl, then place onto a baking sheet and roast in the oven for ten minutes, or until the asparagus is tender.

2. 2

   Transfer the asparagus to a bowl and add the chopped herbs and a drizzle of olive oil.

3. 3

   Stir well to coat, then spoon onto a serving plate and scatter over the grated cheese.

4. 4

   For the new potatoes, melt the butter and oil in a frying pan, add the potatoes, season with salt and freshly ground black pepper and fry for 3-4 minutes, or until golden-brown on all sides.

5. 5

   For the poached egg, fill a small pan with boiling water and add the vinegar.

6. 6

   When the water is gently simmering, swirl the water to make a whirlpool, crack the egg into the centre of the whirlpool and leave to cook for 3-4 minutes, or until the white has just set.

7. 7

   Remove with a slotted spoon.

8. 8

   To serve, pile the fried new potatoes on the serving plate next to the asparagus and top with the poached egg.