Soft-Boiled Eggs with Green Asparagus Soldiers
Soft-Boiled Eggs with Green Asparagus Soldiers
© Stine Christiansen
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
