White asparagus with poached egg

Clean the asparagus. Remove a piece of about 3 cm from the back and with a peeler (being careful not to damage the tip) remove several layers of the outer part. Wash them.

Place the asparagus in a saucepan and cover with water. Add a teaspoon of sugar or stevia.

Boil the asparagus for 15-20 minutes depending on the thickness. You can check if it is well cooked by pricking with a knife in the thickest part of the asparagus.

Remove from the heat and add the eggs. With the residual heat they will cook. Add salt to taste and a drizzle of extra virgin olive oil.