Asparagus with Soft Eggs and Parmesan

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

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
200 g Asparagus
15 g Parmesan
1 slice, about 50 g Sourdough
5 g Olive oil
A squeeze Lemon juice
A little Lemon zest
Plenty Black pepper
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Lower the eggs into boiling water and cook for six and a half minutes, then straight into cold water for a minute before peeling.
2. Snap the woody ends off the asparagus and steam or boil for three minutes until just tender.
3. Toast the sourdough. Lay the asparagus on the plate, halve the eggs over it so the yolks run, and finish with the oil, lemon zest and juice, salt, pepper and the parmesan shaved with a peeler.

Contains gluten cereals, milk and eggs.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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