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Eggs, Parmigiano baskets and asparagus cream
- Prepare the baskets by putting some grated Parmigiano in a non-stick pan. Bring water to the boil; add some salt and white vinegar, then crack the eggs and cook them for 1 minute in boiling water.
- Pour the Asparagus Cream in another pot and cook it following the instructions on the package. Pan-fry the Asparagus rounds with some oil, salt and pepper for a few minutes.
- Pour the Asparagus cream in a dish and place a Parmigiano basket in the centre. Then place a poached egg delicately inside the basket. Garnish with some Asparagus Rounds and serve hot.