Amanda Laird: Asparagus, soft boiled egg and parmesan with dijon vinaigrette

Asparagus, soft boiled egg and parmesan with dijon vinaigrette. Picture / Babiche Martens

Serves 4

24 asparagus spears, trimmed of any woody ends
1 Tbsp olive oil
4 eggs, soft boiled, peeled and quartered
Rocket leaves
100g parmesan, freshly shaved

VINAIGRETTE

1/2 tsp salt
1 tsp caster sugar
Freshly ground black pepper
4 Tbsp white wine vinegar
1/2 cup olive oil

1. In a hot pan or on the barbecue, heat the oil and add the asparagus, turning occasionally. After about 5 minutes or when tender, remove.

2. Whisk the mustard, salt, sugar, pepper and vinegar together then drizzle in the oil until vinaigrette is amalgamated.

3. Arrange asparagus, egg and leaves on plates, dress with vinaigrette, gently toss and top with parmesan and a grind of pepper.