Boiled egg and asparagus recipe
Four minute boiled egg and asparagus spears.
Ingredients
- 20 Asparagus spears
- 4 Large British Lion eggs
- 1 tbsp White truffle infused olive oil to drizzle (optional)
- 1 pinch Sea salt and freshly ground black pepper to serve
- 1 Shaving of Parmesan cheese
- 20 Asparagus spears
- 4 Large British Lion eggs
- 1 tbsp White truffle infused olive oil to drizzle (optional)
- 1 pinch Sea salt and freshly ground black pepper to serve
- 1 Shaving of Parmesan cheese
- 20 Asparagus spears
- 4 Large British Lion eggs
- 1 tbsp White truffle infused olive oil to drizzle (optional)
- 1 pinch Sea salt and freshly ground black pepper to serve
- 1 Shaving of Parmesan cheese
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 1 mins
- Cooking Time: 4 mins
- Serves: 2
Step-by-step
- Cook the asparagus in a large pan of boiling salted water for 3 minutes or until tender. At the same time, cook the eggs in boiling salted water for 4 minutes.
- Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates, drizzle with truffle oil, seasoning and Parmesan cheese
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Book: Gizzi’s Kitchen Magic
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