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1
Pre-heat your oven to 220C/gas 7.
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2
Put a baking sheet onto the upper middle shelf.
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3
Boil your kettle.
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4
Prick each of the King Edward potatoes three times with a fork.
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5
Put them onto a plate and cover them.
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6
Microwave the King Edwards on the highest setting for 10-15 minutes.
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7
The insides should be soft.
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8
Cut a cross in the top of each potato.
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9
Put them onto the baking sheet in your oven for 10 minutes to crisp up the skins.
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10
While the potatoes cook, make your dressing.
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11
Get a medium sized bowl.
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12
Add the tomato juice, 2 tsp vinegar, 3 tbsp extra virgin olive oil and the halved baby plum tomatoes.
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13
Season to taste with salt, sugar and pepper.
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14
Add the sliced basil, set aside.
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15
Fill a large saucepan (24cm) three quarters full with boiling water from your kettle, and make sure it is boiling furiously before you add the asparagus.
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16
Cut each spear in half widthways.
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17
Add the thicker bottoms to the water and boil for 2 minutes, add the asparagus top halves and boil for 2 minutes more.
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18
Lift out the asparagus and drain, then gently put them onto the tray with the potatoes.
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19
By this stage the potatoes will be ready, turn off the oven and keep both the asparagus and potatoes warm.
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20
Add 2 tbsp vinegar to the water.
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21
Bring back to the boil.
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22
Crack the eggs one by one into a small bowl then tip each one into the water and swirl the whites around the yolks using a slotted spoon.
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23
Poach for 4 -5 minutes for soft centred eggs.
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24
When the eggs are almost cooked, put the asparagus and potatoes onto your plates.
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25
Put an egg onto a potato half on each plate, spoon the dressing around then put a little basil sprig next to each egg.
