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.
30
4
Easy
Main Courses
