Grilled Asparagus and Sweet Potato
Ingredients (serves 1)
1/2 sweet potato,
unpeeled and sliced into thin discs
1/2 tbsp. olive oil
100g asparagus tips
1 large eggs
Coat the potato slices in the olive oil, cook them in batches on a griddle pan until well-marked on one side, then flip over until softened.
Meanwhile, blanch the asparagus for 2 minutes, drain and dry, then coat them in the left over oil and griddle for a few minutes while poaching the egg.
Arrange the vegetables on a plate and put the poached egg on top.