The British asparagus season lasts only a couple of months, beginning in early May, and that’s the time to treat yourself to this wonderful vegetable. If you store your eggs in the fridge, remember to take them out an hour or more before making this to help prevent the shells from cracking when you lower them into the hot water.
Serves 4
- 4 large eggs, at room temperature
- 20 asparagus spears
- 4–6 slices of bread
- 4 tsp butter or olive oil
- sea salt and freshly ground black pepper
Bring a small pan of water to the boil. Sit an egg in a slotted spoon and dip it in and out of the water a couple of times before lowering it into the water, then repeat with the remaining eggs. The dipping helps prevent the shells from cracking. Simmer for 5 minutes.
Meanwhile, steam the asparagus spears for a few minutes until just al dente. Toast the bread.
Once the 5 minutes are up, remove the eggs from the boiling water and place them in egg cups.
Spread the toast with butter or olive oil, slice into thin strips (soldiers!) and place on serving plates. Lift the asparagus out of the steamer and arrange on the plates.
Once at the table, slice the tops off the eggs. Put a small amount of butter or olive oil into each egg, grind on some salt and pepper to taste, and dip the asparagus and toast soldiers into your eggs.
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