Asparagus and Eggs
Asparagus and eggs is so simple that it can hardly be called a recipe. But, it is a great way to turn this seasonal vegetable into a delicious light meal. And a few simple tips will make the process much easier.
Equipment
- 2 pans
- 1 whisk
Ingredients
- 160 g asparagus about 6-7 spears per person
- 2 eggs
Instructions
- Rinse the asparagus and snap off the woody end of the stems.
- Place the asparagus in a pan of boiling water, with the tips propped up on the side. Cover with a lid. Simmer for 3-5 minutes until the stems are tender to the point of a knife. Drain and arrange on 2 plates.
- Meanwhile, bring another small pan of water to the boil. Whisk the water vigorously in one direction which will create a vortex or dip in the middle of the water. Quickly crack the eggs into the centre of the vortex.
- Simmer the eggs very gently for 3 minutes. Remove from the heat, and carefully remove the eggs one at a time from the water with a draining spoon. Rest the spoon on a clean tea towel to remove any excess water.
- Serve the eggs on top of the asparagus. Season well.
Notes
After 3 minutes, a medium egg will have a soft runny yolk and a set white. If your eggs are a different size, or you prefer them softer or harder, adjust the cooking times to suit.
If you are scaling up the recipe and want to cook more eggs, it is best to use an additional pan so that the eggs have some space and don't break open in the pan.
Nutrition
Calories: 79kcal
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