Total Time:15 min
Prep: 10 min
Cook: 5 min
Yield: 4 servings
- 1 bunch asparagus
- 4 eggs, room temperature
- Maldon or other sea salt
- Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite – about 5 minutes. Then drain them and keep them warm while you cook the eggs.
- In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore.
- Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in.
- Make sure that there’s salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.