Authentic Wye Valley Roasted Asparagus with Poached Egg

Toss fresh Wye Valley green asparagus spears in olive oil and sea salt. Roast at 200°C (400°F) for 8-10 minutes until tender-crisp.

Poach a fresh egg in simmering water with a splash of vinegar until the white is set but the yolk is runny.

Prepare or warm a rich hollandaise sauce.

Plate the asparagus, top with the poached egg, and spoon over the sauce.

A seasonal spring classic from the Wye Valley.