4 minute boiled egg and asparagus spears

Meals in minutes with Gizzi Erskine

Serves: 2
Cooking time: 4 minutes

Ingredients

• 16-20 asparagus spears
• 4 large British Lion eggs
• white truffle infused olive oil to drizzle (optional)
• sea salt and freshly ground black pepper to serve
• a shaving of Parmesan cheese

Method

1. Cook the asparagus in a large pan of boiling salted water for 3 minutes or until tender. At the same time, cook the eggs (Gizzi uses free range) in boiling salted water for 4 minutes.
2. 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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