Poached Eggs & Asparagus
Small bunch of asparagus spears, trimmed
50g rocket leaves
2tbsp Le Mesurier Classic Mayonnaise
1tsp olive oil
Salt and pepper to season
1 - Place the asparagus in a pan of salted boiling water and simmer gently for three minutes. Drain and put to one side.
2 - Poach the four eggs in boiling salted water with the vinegar.
3 - Place the salad leaves and cooked asparagus on a platter.
4 - Mix the Le Mesurier Classic Mayonnaise with the olive oil and drizzle over the leaves.
5 - Place the poached eggs on the platter and season before serving.