Bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl.

Break 2 eggs into the water and cook for 3–4 minutes.

Remove with a slotted spoon and keep warm.

Repeat with the remaining eggs.

Meanwhile, snap the woody ends off the asparagus spears and discard.

Heat a griddle pan until very hot and sprinkle it with the oil, then add the asparagus and cook, turning frequently, until slightly charred and just tender.

Divide the asparagus on to 4 plates and top with the poached eggs.

Sprinkle over the Parmesan shavings and serve.

For asparagus omelette, heat the oil in a frying pan, add 6 trimmed and chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes until softened.

Whisk together 5 eggs and 4 tablespoons semi-skimmed milk in a jug, then pour into the pan, tipping the pan and moving the egg with a spatula to ensure it cooks evenly.

Sprinkle with 25 g (1 oz) grated Parmesan, then place under a preheated hot grill for 1–2 minutes until golden.

Cut into quarters and serve with a green salad and new potatoes, if liked