Soft-Boiled Eggs with Asparagus Soldiers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 73
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 160
- Sodium
- 232
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
1 bunch asparagus
4 eggs, room temperature
Maldon or other sea salt
Directions
- 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.