Asparagus Salad and Crottin de Chavignol

Wash and peel the asparagus and cut them in half.

In a bowl toss them with 2 tbsp of olive oil, 1 tsp of salt, ½ tsp of white pepper and grill them on medium heat grill until cooked through. Remove from the grill and let it cool till

In a medium size pot, bring water to boil with 1 tbsp od salt and 2 tbsp of white vinegar

Individually crack the egg in a small bowl with 1 tsp of white vinegar in each bowl and reserve

When simmering using a whisk, make a swirl with the water, and plunge the eggs in the water for about 4min. Then carefully remove from the water using a clotted spoon and reserve

Cut in half the slice of bread, drizzle with 2 tbsp of olive oil and toast under the grill till golden color then reserve

In a bowl, combine asparagus, chopped basil leaves, 1 tbsp of lemon juice, 1 tbsp of olive oil and mix well. Place in the middle of a plate then reserve.

Cut in half the Crottin de Chavignol, and place on the slice of bread, and melt it under the grill 

Place the Crottin de Chavignol chaud on the asparagus and carefully put the poached egg on top. Drizzle with 1 tsp of olive oil, add a basil leave and serve