AT A GLANCE
Serve this dish with a crusty baguette for a light meal, or omit the egg to make a side for roast chook.
|01||Preheat oven to 200C. Place asparagus on an oven tray in a single layer, drizzle with oil, scatter with lemon rind, season to taste and roast until tender (8-10 minutes).|
|02||Meanwhile, for sauce vierge, heat oil in a saucepan over medium-high heat, add shallot, garlic and coriander seeds and stir occasionally until tender (1-2 minutes). Add tomatoes and vinegar, season to taste and keep warm. Just before serving, stir in herbs.|
|03||Poach eggs in just simmering water until cooked to your liking (3 minutes for soft yolks), drain on absorbent paper and keep warm.|
|04||Arrange asparagus on serving plates, top each with a poached egg, spoon sauce vierge over and serve warm.|