Chargrilled aspargus sourdough with poached egg and tarragon butter

Method

1. Chop the tarragon and mix into the butter. Place on greaseproof paper and roll into a log. Chill in the fridge for 30 minutes, until firm.
2. Trim the stalks from the asparagus. Lightly coat in olive oil, season well and chargrill in a pan for about 4-6 minutes or until cooked.
3. Meanwhile toast the sourdough, drizzle with olive oil and rub with a garlic clove. 
4. Poach the eggs for about two minutes in gently simmering water.
5. Toss the asparagus in a little tarragon butter and season well. Arrange on top of the toasted bread. 
6. Cut 4 rounds of tarragon butter, place one on each serving of asparagus and sit the poached eggs on top.