Asparagus with Kale Pesto and Poached Egg

INGREDIENTS 

• 10 ea Asparagus blanched 
• 1 avocado sliced 
• 1 egg poached 
• 3 tbsp Kale Pesto (recipe linked) 
• Sea salt to sprinkle 

METHOD 

1. Bring water to a boil in a medium pot with salt and add asparagus for 2 mins, remove and then shock in an ice bath 
2. Use same water to poach the egg – swirl the water with a spoon to create a vortex and drop the egg gently in the centre.
3. Cook the egg for 4 mins and remove with a slotted spoon and lay on the plate with a paper napkin. 
4. Core and slice avocado 
5. Layer asparagus on a plate and lay sliced avocados and egg on it, drizzle a generous amount of pesto and sprinkle some sea salt to finish. 
6. Enjoy as a side or main breakfast dish.