Asparagus with eggs

23 September 2013

Asparagus with eggs We celebrated the beginning of the asparagus season with a very simple lunch. Truly fresh asparagus doesn’t really need to be cooked at all: it just needs to be warmed through. This particular dish resembles the classic asparagus with Hollandaise, but is easier to make and is not quite as buttery!

  • For two servings:
    Two bunches of asparagus
    Zest of one lemon
    Sea salt
    Olive oil
    4–6 eggs

  • Heat the oven to 200°C. Snap the ends off the asparagus spears and toss them in a roasting dish with the lemon zest, sea salt, pepper, and a little olive oil. Cook for about 8–12 minutes, depending on the thickness and freshness of the asparagus, until the spears are hot but still crisp.

  • Meanwhile, gently boil the eggs for about five minutes, until they are easy to peel but retain their runny yolks. Serve the eggs on top of the asparagus accompanied by lemon wedges and hot, buttery toast.