Soft-Boiled Eggs with Green Asparagus Soldiers

Soft-Boiled Eggs with Green Asparagus Soldiers

© Stine Christiansen

Soft-Boiled Eggs with Green Asparagus Soldiers

Soft-Boiled Eggs with Green Asparagus Soldiers

© Stine Christiansen

Ingredients (Serves 4)

400
g
thin green asparagus
4
large fresh organic eggs, at room temperature
4
slices of toast, buttered
150
g
Parma ham sliced thinly (optional)
salt, pepper

Method

  • Trim and wash the asparagus, blanch briefly in boiling salted water, about 1-2 minutes 
  • At the same time, cook the eggs in boiling salted water until soft, 4-5 minutes to taste.
  • Meanwhile, toast the bread until golden brown and butter generously.
  • At the table, break the eggs, salt them and alternately dip the asparagus heads and toast into the soft eggs and enjoy.
  • The asparagus spears can also be wrapped in Parma ham before dipping.

Food styling by Thomas Steinmann