Ingredients and method may vary slightly on live TV show
1 tbsp olive oil
A small bunch of asparagus (if thick, blanched in boiling water for 2 minutes)
1 really fresh egg
A dash of white wine vinegar
1 fillet of cooked salmon (shop bought cooked is great) or a few slices of smoked salmon
A splash of water
For the dressing
1 tsp honey
1 tsp whole grain mustard
The juice and zest of 1⁄2 a lemon
3 tbsp olive oil
Salt and pepper
Bring a large of water to the boil and place a griddle pan on a high heat.
Add a dash of white wine vinegar to the water and a pinch of salt. Reduce the heat to a very, very gentle simmer. Use a whisk to create a whirlpool in the pan, then crack in the egg. Leave to poach for 2-3 minutes or until the white is set and the yolk runny.
Whilst the egg is poaching, drizzle olive oil over the asparagus and place in the griddle pan. Season with salt and pepper. Cook for 4 minutes so that they are just starting to soften. Add a splash of water to the pan to help them cook if they are taking on too much colour before cooking through.
Make the dressing by whisking together the honey, mustard, lemon juice and olive oil. Season with salt and pepper. Add a splash of water and whisk once more to help emulsify everything together.
Place the asparagus on a serving place, scatter with flakes of salmon or the smoked salmon slices. Drain the egg from the water, using a slotted spoon and a little kitchen paper and place this on top . Drizzle with the lemon dressing and serve.