One sure sign of spring are the bundles of fresh asparagus in our grocery stores. The combination of warm tender asparagus, perfectly poached egg, thinly shaved parmesan cheese, a splash of olive oil and a dusting of black pepper is heavenly and makes a fine meatless Monday night meal.

Ingredients (serves 4)

453g asparagus, trimmed and peeled

4 large eggs

extra virgin olive oil, for drizzling

fine sea salt and freshly ground pepper

Tie asparagus into a bundle using kitchen string and steam asparagus until tender. Fill a large saucepan with about 10cm of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2-3 minutes. Using a slotted spoon, transfer eggs to paper towels and drain briefly. Divide the asparagus among 4 plates and top each with an egg. Drizzle with oil, top with Parmesan shavings and season with salt and pepper.