Ingredients:
- 1 red chicory head,
- 1 egg,
- 50 g vinegar,
- 1 liter of water,

- Chives,
- 1 Ginos grilled red chicory (COD. 01106),
- 3 Ginos white asparagus (COD. 01303),
- 60 g Ginos Yellowfin tuna (COD. 05001),
- Salt, pepper and extra virgin olive oil (COD. 02201).

1. Open and drain the tins of tuna, red chicory and asparagus and put them aside separately.

2. Cut the asparagus stems in the drip cone shape and let the tips unharmed.

3. Tie three asparagus tips with a chives blade.

4. Boil 1 liter of water with the vinegar in a capacious pan.

5. Shell the egg in a small plate.

6. Lower the flame and put the egg in the pan allowing it to cook for three minutes.

7. Use a skimming ladle to pick up the egg and soak it in cold water in order to remove the vinegar smell and to stop its cooking.

Compose the dish in this way:
1. Place the grilled red chicory at the ends of the plate and lay the poached egg down on it.
2. Put the tuna pieces and the asparagus stems inside a chicory leaf.
3. Finally arrange the tied asparagus tips on the plate.
4. Garnish with some chives vertically positioned.
5. Season it with salt, pepper and extra virgin olive oil.