Grilled asparagus & poached egg on toast

Ingredients
2 large slices of bread
extra virgin olive oil
12 spears of asparagus
2 large free-range eggs
Parmesan cheese

Method
Bring a pan of salted water to the boil, then reduce to a simmer.
Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate and drizzle with a little oil. Snap the woody end off the asparagus, then griddle for a few minutes on each side. While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus. Grate over the parmesan.
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