Asparagus with Soft Eggs and Parmesan
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Six and a half minutes gives a set white and a yolk that runs into the asparagus. Seven and it is jammy; eight and the dish loses its sauce.
Out of season, tenderstem broccoli does the same job at the same numbers.

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