ASPARAGUS AND BOILED EGG

Some combinations in life are just meant to be and this is a fine example of one of those classics.

Obviously a few things need to be considered and that is only the freshest asparagus and a mighty fine good quality egg.

Serves 2

Ingredients

2 good quality eggs

12 spears asparagus

6 chives, finely chopped

1 tsp white wine vinegar

Knob of butter

20g parmesan cheese, finely grated

Sea salt flakes and freshly milled pepper

Method

Put a suitable sized saucepan half filled with lightly salted water on to boil.

Prepare the asparagus by snapping off the ends (they will snap when each end is held, it will break where it is tender and tough). Set aside the tender spears and discard the ends or use for stock.

When the water is boiling, gently place the eggs in, and bring back to the boil, set the timer for 4 minutes. Place a sieve or steamer on top of the water and steam the asparagus (covered) at the same time. The asparagus should be tender at the same time as the egg is soft boiled.

Remove the asparagus and drain the egg.

Place the egg in an egg cup, toss the asparagus in the butter, season lightly with salt and pepper and drizzle with the vinegar. Serve alongside the egg and sprinkle the chopped chives directly on the runny yolk when the egg is cracked.