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4 minute boiled egg and asparagus spears

By Emma
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.

For more quick and easy egg recipes, visit www.eggrecipes.co.uk or if you have an Android phone, download the brand new Egg Recipes app here.

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