Asparagus and eggs by Magnus Nordlander
Based on a recipe from Hugh Fearnley-Whittingstall
The asparagus is truly an amazing vegetable. Up here in Sweden, it is one of the very first vegetables of the year, and because of this, it is a good reminder of the season of plenty just around the corner.
This is a very simple way to eat your asparagus, but it really puts the asparagus front and center. As with any simple dish, quality matters a lot, so use the best ingredients. Don't buy boring imported asparagus in the dead of winter to make this. Buy freshly harvested asparagus and great eggs.
Ingredients for 1 serving
- 2 eggs
- 8 stalks of asparagus, woody ends trimmed
- 7/8 ounce of butter
- 2 dashes of apple cider vinegar
- salt
- black pepper, freshly ground
Instructions
Simmer the eggs for 4 minutes, to get a soft boiled egg with a solidified white but with a deliciously gooey yolk. Steam the asparagus, either over the simmering egg water, or in a separate saucepan.
Put the eggs in egg cups, and cut off the top. Add a small knob of butter, a little bit of salt, a little bit of freshly ground black pepper and a dash of apple cider vinegar to the yolk of each egg.
Stir the yolk with the asparagus. Eat by dipping the asparagus in the yolk.
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