Poached eggs
In a saucepan set over moderate heat, bring some water to a soft rolling boil. Break an egg into the water and gently ladle some of the water over the top of the egg. Remove once set and drain off excess water by placing on a paper towel. Repeat with the rest of the eggs. Serve with salt and black pepper.

Asparagus
Cut the asparagus in half lengthways. Lightly drizzle with some of the lemon juice. Dust with the flour and deep fry. Sprinkle with the lemon zest.

Serve with espresso, biscotti and fresh figs.

Tip
You can make the poached eggs ahead of time. Just refrigerate them and submerge into boiling water when ready to serve.