250g smoked salmon
20 stalks of asparagus
ground black pepper
1. To poach the egg, fill a saucepan with water and add a dash of vinegar. Bring the water to boil then reduce temperature to just a simmer. Prepare a bowl with cold water and set aside. Stir the water to create a whirlpool (this will help to create a nice shape to your egg), then crack the egg into the centre of the pan. Cook for 2-3 minutes for a soft yolk or 3-4 minutes for a firmer yolk. Once egg has cooked, carefully remove it from the water and place into the cold water bowl to stop the egg from cooking any further. Remove from the bowl and place on paper towel to dry.
2. Boil the asparagus spears in shallow water for 5-7 minutes.
3. To serve, layer the asparagus, salmon and egg on the plate. Season to taste with pepper and enjoy!