asparagus with poached egg, mint and Parmesan

Quick to make and perfect as a light lunch, brunch or supper for eating out in the garden on a sunny day.

20 stalks asparagus
4 organic free range eggs
150g ciabbata or sourdough bread, sliced and cut into cubes
50g vegetarian Parmesan, shaved with a vegetable peeler
2 tbsp olive oil

For the mint dressing:
4 tbsp olive oil
1 tbsp water
1 tbsp lemon juice
1 tbsp mint, finely chopped

View the full recipe at The Circus Gardener’s Kitchen →