Asparagus with a Soft Boiled Egg

Soft-boiled eggs and soldiers was a childhood favourite for most of us and this easy recipe uses beautiful English asparagus as the soldiers. It’s ideal for breakfast or even a light lunch when asparagus is in season. English asparagus is usually only around for a short time, from the end of April to the beginning of June. So take advantage and visit the nearest pick-your-own farms for the freshest crop. As with all seasonal ingredients, it will be a lot cheaper, fresher and packed with more nutrients and vitamins than the produce which is flown over from Mexico.


Ingredients Required

12 Asparagus spears
1 1/2 ltr Water
1 tsp Salt
4 Medium eggs, free range or organic
1 1/2 ltr Water
10g Butter, melted
1 pinch Salt and pepper to season

Cooking Method

In a large saucepan, and on a high heat, bring 1 ½ litres of water and salt to a rapid boil. Place the asparagus into the pan and boil for 5 minutes.

Remove from the water, drain on kitchen paper and keep in a warm part of the kitchen while boiling the eggs. In a medium saucepan, and on a high heat, bring the water back to the boil. Using a slotted spoon, gently place the eggs into the boiling water. Reduce to a gentle boil and cook for 5 minutes.

Meanwhile, brush the asparagus lightly with the melted butter, and season with a little salt and pepper. Remove the cooked eggs from the boiling water and place each of them into an egg cup. Remove the top of each egg to reveal the soft and runny yolk, lightly season with salt and pepper to your taste, and serve the asparagus alongside.


Recipe © Raymond Blanc.

Photograph © Jean Cazals 2015.