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 1

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