Poached Eggs with Asparagus

Bring a large pot of water to a boil, then add a splash of white vinegar.

Lower the heat slightly and use a wooden spatula to twirl the water.

Crack an egg into a small shallow bowl or ramekin and gently lower it into the water.

Set a timer for 2.5 minutes for runny eggs or 4 minutes for harder eggs.

Remove the egg with a slotted spoon and place it on a piece of paper towel.

Wash and trim the asparagus.

Add the asparagus to a frying pan with olive oil, salt, and pepper, and cook stirring often until slightly crispy. Alternatively, add it to a pot of boiling water and cook for 3 minutes, then remove and season with salt and pepper.

Optionally, serve with a slice of sourdough bread and a drizzle of hot sauce.