Poached eggs with butter and asparagus
We declare war on boring and unimaginative ham - cheese sandwiches armed with invincible weapons - poached eggs with butter and asparagus on pastry.
- Remove the woody parts with the asparagus and cook them for a few minutes in hot water to which you have added sugar.
- Dip one foot into boiling salted water (with a little vinegar) and add 3 to 4 minutes.
- Cut the pastry in half and bake.
- Melt the butter until golden yellow. Stir and sage leaves into the melted butter.
Place the asparagus and poached egg on the toasted halves of the pastry and pour over the prepared butter. Garnish with parmesan leaves.