Asparagus with Soft-Boiled Eggs and Parmesan
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
200 g Asparagus (A whole bundle. Snap the woody ends off where they break naturally.)
15 g Parmesan (Shaved with a peeler rather than grated so it is visible.)
1 tsp (5 g) Olive oil
A squeeze Lemon juice
Flaky, to finish Salt
To taste Black pepper

METHOD
1. Lower the eggs into boiling water and cook for six minutes exactly. Lift into egg cups and slice the tops off.
2. While the eggs cook, heat a griddle or dry frying pan until very hot and cook the asparagus, turning, for four to five minutes until charred in stripes and just tender.
3. Toss the asparagus with the oil, lemon, salt and pepper, top with the parmesan shavings and dip the spears into the yolks.

Contains milk and eggs.

RECIPE NOTES
Soldiers with no bread in them. It is a breakfast for the six weeks a year British asparagus is in the shops, and out of season it is fine with tenderstem.
Six minutes from boiling gives a yolk that runs. Seven and it is jammy, which is nicer to eat with a spoon but no good for dipping.

Full recipe: https://www.getfuel8.com/recipes/asparagus-soft-boiled-eggs-parmesan
