New Season Asparagus & Soft Boiled Eggs

I adore asparagus and love it when it comes in season at the beginning of the summer.

I like asparagus to be kept simple, either dressed with a simple French dressing, or even just melted butter and a good grinding of pepper.  Tonight, however, I fancied having asparagus with eggs.

Now I must admit I am not the best at making poached eggs, so I decided to softly boil some eggs instead.

Here’s what you need:-

1 bunch of asparagus ends trimmed if necessary

3 large organic, free range Columbian Black Tailed eggs

Bring a large pan of salted water to the boil.

Add the eggs for 2 minutes

Drop in the asparagus and cook all together for a further 4 minutes

Remove the boiled eggs from the water and take off the shells

Drain the asparagus

Now assemble it on the plate:-

Asparagus first

Drizzle over your best extra virgin olive oil

Season with Malden sea salt and freshly milled black pepper

Halve the eggs, which should have beautiful, soft, unctuous, sunshine yellow yolks and arrange over the glossy asparagus spears.

Serve immediately with lashings of love … xoxo …