Open sandwich with asparagus and poached egg

(Serves 2)

• 2 slices freshly baked dark rye bread
• 3 asparagus
• 1 bunch chervil
• 1 tsp lemon juice
• 1 tsp olive oil
• 1 pinch sea salt flakes
• 3 tbsp white vinegar
• 2 organic free-range eggs
• 1 tbsp black tahini
• 0 Nasturtium flowers

Step 1
Take a look at their base, where they’ve been cut from the plant.

Step 2
Discard this bottom section.

Step 3
Combine the olive oil, chervil, asparagus ribbons, lemon and salt in a bowl and carefully turn the ingredients until the asparagus is coated.

Step 4
Pile the asparagus mix onto the slices of rye to make a bed for the egg to rest on.

Step 5
Bring a deep pot of water to the boil with the white vinegar.

Step 6
When boiling turn down to a moderate heat and carefully crack your eggs, one at a time, into the pot of water.

Step 7
Cook the eggs to your liking.

Step 8
Remove the eggs from the pot with a slotted spoon and rest on paper towel or a cloth to remove excess water, for just a moment.

Step 9
Place the eggs on your asparagus pile, drizzle with black tahini and then garnish with nasturtiums if available.

Step 10
Serve immediately.