Deep fry the kumara crisps in oil and set aside.

Lightly steam or blanch the asparagus in a saucepan. Remove from heat, strain and season with salt.

In a pot, lightly poach the eggs in simmering water with a tablespoon of white wine vinegar. To serve, place one soft poached egg on each plate. Arrange salmon and asparagus around the egg. Drizzle with the lemon beurre blanc and sprinkle with kumara crisps.

Lemon beurre blanc
60 mls chicken stock
60 mls cream
200 grams butter cut into small cubes
Juice of one small lemon

Bring the chicken stock to the boil in a small pan and reduce to about one tablespoon. Add the cream and reduce again to a creamy consistency. Then gradually whisk in the cubed butter. Once the butter has melted, remove sauce from the heat and add the lemon juice.

Wine match
Church Road Chardonnay: it mirrors the buttery, citrusy flavours of the lemon beurre blanc.