Asparagus with Poached Egg and Parmesan

First, get your serving plates and cutlery ready, as this is nicest when it’s eaten as soon as cooked. Put 3cm of water into the bottom of a medium-large saucepan (it needs to be a pan in which a colander or steamer will sit snugly, with a lid over it). Place the pan over a high heat and bring up to the boil. Meanwhile, fill another saucepan with enough water to cover the eggs comfortably, and bring that up to the boil, too.

When the second pan is boiling, lower the heat right down until you see just a few small bubbles rising gently to the top of the water. Carefully crack in the eggs, then set the timer for four minutes. When the eggs have had one minute of their time, lower the heat under the second pan very slightly so that the water is simmering, then sit the colander or steamer inside the pan, add the asparagus spears and place the lid over the pan. Cook for 2-3 minutes until just tender, rather than soggy, then drain and divide between two plates. By now the eggs should be cooked, so use a slotted spoon to lift them carefully out of their water, and sit an egg on top of each plate of asparagus. Season to your taste with salt and pepper, then scatter over the parmesan (if using) and serve straight away.