Asparagus with Soft-Boiled Eggs and Parmesan

Make asparagus with soft-boiled eggs and parmesan, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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