Asparagus and poached egg with caper dressing

Wake up to a delicious combination of tender asparagus topped with poached eggs.

Recipe «Asparagus and poached egg with caper dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 20 thin asparagus spears, ends trimmed, 1 tbsp white vinegar, 4 eggs, 60ml extra virgin olive oil, 1 tbsp red wine vinegar , 1 tbsp capers, rinsed, drained, chopped, 3 anchovies, drained on paper towel, finely chopped, Salt & freshly ground pepper , 4 thick slices crusty Italian bread.

Ingredients:

• 20 thin asparagus spears, ends trimmed 
• 1 tbsp white vinegar 
• 4 eggs 
• 60ml extra virgin olive oil 
• 1 tbsp red wine vinegar 
• 1 tbsp capers, rinsed, drained, chopped 
• 3 anchovies, drained on paper towel, finely chopped 
• Salt & freshly ground pepper 
• 4 thick slices crusty Italian bread 

Instructions

1. Cook asparagus in a saucepan of salted boiling water for 3 minutes or until just tender. Drain.
2. Add the white vinegar to a saucepan of water and bring to the boil over high heat. Crack 1 egg into a bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside on a plate. Cover loosely with foil to keep warm and repeat with remaining eggs.
3. Combine olive oil, red wine vinegar, capers and anchovies in a jug. Taste and season with salt and pepper.
4. Preheat grill on high. Toast bread and place on plates. Top with asparagus and poached egg. Drizzle with the dressing and serve.