Asparagus, poached egg & parmesan salad

The easiest way to cook British asparagus is to dry-fry or griddle it – quickly, delicately – enhancing and adding to the flavour and texture of the spears with some crisp charring. This dish has a really fast turnaround time if you poach, warm and griddle simultaneously. Serve with some good crusty bread for mopping up every last drop of golden yolk.