Asparagus with Dairy Free Pesto & Poached Eggs

Serves 4

24 Asparagus spears
8 free range eggs
Sml bunch of rocket
2 Tbsp white vinegar

1 Cup toasted Cashews
Medium bunch rocket
2 red capsicums roasted
1 cup sundried tomatoes
medium bunch oregano
2 tbsp savory yeast
2 tbsp red wine vinegar
6 garlic cloves
pinch cayenne pepper
2 tsp smoked paprika
1 cup of olive oil or until you have a nice consistency
salt to taste (about 2 tsp)

Place all Pesto ingredients (except olive oil) into a food processor. Blend while slowly pouring in olive oil until you have a nice consistency. Season to taste.

Bring a large saucepan full of water to simmer.
Panfry or roast Asparagus until al dente (firm to the bite)
In your simmering saucepan, add 2 Tbsp white vinegar, stir the water then crack your eggs in. Cook until the white is firm but the yoke is runny. Take out of water and place on a paper towel.
Place asparagus on the plate, top with the Pesto and the rocket. Place eggs on top, garnish with cracked pepper and serve.


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