preparation
Fill a pot with water and bring to a boil.
Snap off the asparagus root at the natural breaking point. Toss in a little olive oil and season with salt and pepper.
Crack the egg over a sieve and let the liquid part of the egg white drain off. This prevents the egg white from forming streaks. Pour the egg into a cup. It's now ready to poach.
The water temperature should be slightly below boiling point. Add the egg to the pot and poach for 3 minutes. Remove the egg with a slotted spoon and carefully test the yolk. It should be runny, but not too runny. If it feels too runny, poach for another minute. Place the egg on a clean kitchen towel.
Grill the asparagus for 2 minutes on each side. Arrange on a serving platter. Place the egg on top and garnish with watercress. Grate Parmesan cheese over the dish and finish with a few drops of olive oil.
