Asparagus soldiers

Asparagus soldiers

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Try dipping freshly cooked hot asparagus into the soft yolk, just the way kids love to do with toast.

Ingredients

Quantity Ingredient
1 bunch asparagus
4 eggs
salt and freshly ground pepper

Method

  1. Take care to wash the asparagus thoroughly and trim any tough ends. The true test is to break off the tougher ends. Take a piece of crumpled foil and make a pillow of it. Place in a saucepan of hot salted water and lay the asparagus with the tips resting on the foil and the stalks in the water. Cover with a lid, bring to the boil and cook for 5 minutes, or until tender. Lift out the asparagus with an egg slice and put on a clean folded tea towel or paper towel and keep warm. Meanwhile, soft-boil the eggs. Serve the asparagus alongside the soft-boiled eggs. Have salt and freshly ground pepper to hand.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again