Ingredients

Steps

• Preheat the oven to 220°C.
• Toss asparagus in an ovenproof dish with 15ml olive oil, salt, and pepper.
• Roast asparagus for 8–10 minutes until tender and lightly charred.
• Bring a pan of water to a boil, add vinegar, and create a whirlpool.
• Crack the egg into the water and poach for 2–3 minutes.
• Sauté garlic and prawns in the remaining oil for 2–3 minutes until pink.
• Arrange asparagus on a plate and scatter prawns over it.
• Drain the egg on kitchen paper and trim the edges.
• Place the egg on top, season with pepper, and garnish with chives.