Ingredients

1 Big Handful of baby spinach
6 asparagus,
1 egg
Seasoning

• Wash the baby spinach in a sieve and leave it there
• Bring to saucepans of water to the boil and trim the ends off the Asparagus. Cook the asparagus in the boiling water of one saucepan  for about 2-3 minutes depending on the thickness or steam until tender.
• In the other saucepan, make sure the water is simmering and poached the eggs in the water for 3-4 minutes or until the whites are firm and the yolks soft. Remove the eggs with a slotted spoon. … Alternatively cook the eggs in the non stick fry pan, keep yolks runny.
• Drain the asparagus over the spinach in the sieve just to blanch it, then place the spinach on a pile in the middle of the plate, fan the asparagus out on top of the spinach and then place the cooked egg on the top.
• Season to taste with a pinch of salt and pepper

Cherry’s tips:
You can add a teaspoon of vinegar to the water to poach the eggs – it stabilizes the eggs in the water.