Ingredients
340g thick asparagus
5ml sugar for water to boil asparagus
5ml salt flakes for water to boil asparagus
40g unsalted butter melted
118g fresh free range eggs
80g parmesan shaved
To taste salt flakes
To taste freshly ground pepper
340g thick asparagus
5ml sugar for water to boil asparagus
5ml salt flakes for water to boil asparagus
40g unsalted butter melted
118g fresh free range eggs
80g parmesan shaved
To taste salt flakes
To taste freshly ground pepper
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Methods
1
Trim the woody stems of the asparagus by snapping the asparagus spears individually between your fingers. The asparagus will snap where the spear can become tough and woody, leaving only the tip and the tender spear.
2
Place a medium size pot of water over high heat and bring to the boil, then add the sugar and salt to the boiling water. Add the asparagus and cook for 2-3 minutes until just tender.
3
Strain the asparagus from the water and brush with the melted butter.
4
Meanwhile fill 3/4 of a 16 centimetre sauce pan with water, then place the pan over a medium heat. Once the water has come to a gentle simmer place the room temperature eggs into the pan and poach for exactly 60 seconds, then remove the pan from the heat and allow the eggs to stand in the water for 4 minutes.
5
Remove the eggs from the pot and allow to cool slightly or place in a bowl of iced water for around 5-10 seconds, then gently peel the eggs. The iced water will help make your eggs easier to peel if they are especially fresh.
6
Divide the asparagus between the two plates, spooning a little of the butter over each plate, add the soft boiled egg and dress with Extra Virgin Olive Oil. Top with shaved parmesan and freshly ground black pepper and sea salt.
1
Trim the woody stems of the asparagus by snapping the asparagus spears individually between your fingers. The asparagus will snap where the spear can become tough and woody, leaving only the tip and the tender spear.
2
Place a medium size pot of water over high heat and bring to the boil, then add the sugar and salt to the boiling water. Add the asparagus and cook for 2-3 minutes until just tender.
3
Strain the asparagus from the water and brush with the melted butter.
4
Meanwhile fill 3/4 of a 16 centimetre sauce pan with water, then place the pan over a medium heat. Once the water has come to a gentle simmer place the room temperature eggs into the pan and poach for exactly 60 seconds, then remove the pan from the heat and allow the eggs to stand in the water for 4 minutes.
5
Remove the eggs from the pot and allow to cool slightly or place in a bowl of iced water for around 5-10 seconds, then gently peel the eggs. The iced water will help make your eggs easier to peel if they are especially fresh.
6
Divide the asparagus between the two plates, spooning a little of the butter over each plate, add the soft boiled egg and dress with Extra Virgin Olive Oil. Top with shaved parmesan and freshly ground black pepper and sea salt.
