INGREDIENTS

INSTRUCTIONS

Trim the asparagus and peel if necessary. Cook in boiling salted  water
for 3 minutes or until just tender but still quite firm. Drain  and
fresh in iced water. When completely cold, drain the asparagus  and pat
dry on a clean cloth. Set aside.  Add a dash of vinegar to a small pan
of simmering salted water, then  poach the eggs for the sauce. Drain
and refresh in cold water. Drain  on paper towels and leave to cool.
Lightly heat a non-stick frying pan that is about 20cm in diameter.
Brush with a film of olive oil then sprinkle in a thin, even layer of
Parmesan. Cook for about 2 minutes or until the cheese melts and  turns
golden. Use a palette knife (metal spatula) to transfer the  Parmesan
cracknel to paper towels. Repeat to make 8 cracknel in all.  Prepare a
charcoal grill.  To finish the sauce, put the poached eggs in a bowl
with the remaining  ingredients and crush finely with a fork. Season
with salt and pepper.  Toss the asparagus in olive oil and season with
salt and pepper.  Chargrill to mark them on all sides.  Cut the beef
into very thin slices. Divide among 4 flat plates,  arranging them in
one layer if possible and cover with clingfilm  (plastic wrap). Pound
until the beef is very thin. Remove the film  and brush the beef with
olive oil. Sprinkle with lemon juice and  season with sea salt and
pepper.  Place a Parmesan cracknel on top of each carpaccio, then add
the  grilled asparagus and sprinkle with basil. Top with the remaining
cracknel. Spoon the egg sauce around and serve.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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