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Asparagus with Soft-Boiled Eggs and Parmesan

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

1 serving · 7 ingredients · 3 steps

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Asparagus with Soft-Boiled Eggs and Parmesan, plated and ready to serve. — The finished recipe. Asparagus with Soft-Boiled Eggs and Parmesan

Ingredients 1 to 6 for asparagus with soft-boiled eggs and parmesan arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for asparagus with soft-boiled eggs and parmesan arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Asparagus with Soft-Boiled Eggs and Parmesan, preparation step 1: Lower the eggs into boiling water and cook for six minutes exactly. Lift into egg cups and slice the tops off. — Step 1. Lower the eggs into boiling water and cook for six minutes exactly. Lift into egg cups and slice the tops off.

Asparagus with Soft-Boiled Eggs and Parmesan, preparation step 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. — Step 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.

The finished asparagus with soft-boiled eggs and parmesan. — Step 3. Toss the asparagus with the oil, lemon, salt and pepper, top with the parmesan shavings and dip the spears into the yolks.

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