800 g/1 3⁄4 lb asparagus, spears trimmed
4 eggs salt
lightly salted butter, melted, to serve


1.Cook the asparagus in salted, boiling water for 20 minutes, then drain. Soft-boil the eggs, place in egg cups and serve with the hot asparagus and individual bowls of melted butter.
2.To eat dip the asparagus tip into the butter and then into the soft-boiled egg.

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