The lunch edit 755

Asparagus with Soft Eggs and Parmesan

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

1 serving · 9 ingredients · 3 steps

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

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

Ingredients 7 to 9 for asparagus with soft eggs and parmesan arranged separately on a dark worktop. — Ingredients 7 to 9. A little Lemon zest. Plenty Black pepper. To taste Salt

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

Asparagus with Soft Eggs and Parmesan, preparation step 2: Snap the woody ends off the asparagus and steam or boil for three minutes until just tender. — Step 2. Snap the woody ends off the asparagus and steam or boil for three minutes until just tender.

The finished asparagus with soft eggs and parmesan. — Step 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.

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