Asparagus soldiers with a soft-boiled egg

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.

Preparing and cooking asparagus

Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. If serving asparagus for dipping, there's no need to snap off the end as it makes a convenient handle. The best way to cook the spears is in about 5cm of boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily.

PER SERVING

186 kcalories, protein 12g, carbohydrate 12g, fat 10 g, saturated fat 2g, fibre 2g, sugar 3g, salt 0.72 g

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Ingredients

• 1 tbsp olive oil
• 50g fine dry breadcrumbs
• pinch each chilli and paprika
• 16-20 asparagus spears
• 4 eggs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 50g fine dry breadcrumbs
• pinch each chilli and paprika
• 16-20 asparagus spears
• 4 eggs

PER SERVING

186 kcalories, protein 12g, carbohydrate 12g, fat 10 g, saturated fat 2g, fibre 2g, sugar 3g, salt 0.72 g

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