Roughly chop the onions, carrots and parsnips. In a skillet pour some olive oil and fry the onions until soft. Mix in the carrots, parsnips and garlic. Continue cooking for 5 minutes add water and simmer gently. Blend once the carrots are soft. Clean properly the asparagus and season well, pan fry in a skillet with olive oil for 2 minutes and pat dry. Now for the poached eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan. Crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. Cook for 4-5 minutes. Start platting by placing the puree topped with asparagus, parmesan, rocket leaves and cherry tomatoes. Place the poached eggs on top. Season well and drizzle with olive oil.
Serves 1Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan