Poached asparagus

Clean the asparagus and wash them carefully.

Fill a pot with water, add salt thoroughly and bring to a boil, then put the asparagus and let them cook for about 20 minutes at moderate flame.

Meanwhile prepare the poached eggs: fill a small pan with water, add half a glass of white wine vinegar and bring to a boil, then lower the heat to a minimum.

Break one egg at a time and gently slide it into the boiling water.

Using two tablespoons, you collect quickly the egg white around the yolk, cover the Pan and simmer the chicken for 3-4 minutes.

After this time, drain the chicken with a slotted spoon and keep warm while you cook the other.

Gently melt the butter in a pan, add the boiled asparagus, well drained, and let them flavor to moderate heat for 5 minutes.

Transferred then vegetables on a serving dish, arrange next to them poached eggs and sprinkle with a tablespoon of chopped parsley.

Serve immediately.