1 small red and yellow capsicum char grilled and cut into slices
4 Eggs
1/2 cup grated Parmesan
Freshly ground black pepper
Method
Cook the pasta in a large pot of boiling water according to pack directions.
Meanwhile, steam the asparagus for three minutes, or until just tender. Slice into pieces
Heat olive oil in a non stick frypan, add the garlic to the pan and cook for about a minute until it's crisp and golden
Toss the spinach leaves, capsicum and asparagus into the pan to heat through
Bring a small pan of water to the boil and add the eggs. Boil for four minutes or until soft boiled. Drain and cool in cold water. Carefully peel and set aside
Drain the pasta and toss the remaining olive oil and vegetables through it. Serve into bowls and place an egg on top of each dish
Sprinkle a tablespoon of Parmesan over the top and garnish with cracked black pepper
Tips & Hints
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking
