Asparagus gratin with poached egg

1. Rinse the asparagus. Snap off and toss away the lower part of the stalk.
2. Place the tips on a baking tray, season with a little oil, salt and pepper then bake for 7–8 minutes in a static oven at 180° C.
3. Take the asparagus out of the oven, sprinkle with Grana Padano Cheese Pearls then put on ventilated mode again at the same temperature and cook until the cheese is melted and cooked au gratin.
4. Meanwhile, bring the water in a saucepan to the boil. Add the vinegar and gently break the egg into the liquid. Cook for two minutes, being sure to slowly keep the water moving around the egg so that it cooks evenly.
5. Serve the asparagus au gratin topped with the poached egg, garnished with a sprinkling of freshly-ground black pepper.

Extra tips

1. Also add a few grains of fresh Grana Padano Cheese Pearls before serving
2. If you do not have fan mode, keep the oven in static mode and increase the temperature to 200° C to form the crust