Soft-Boiled Eggs with Asparagus
Soft-Boiled Eggs with Asparagus is a dish for a quick breakfast or a light snack. To start, you'll need 2 room-temperature eggs and 8 trimmed asparagus spears. Optionally, you can have prosciutto, jamon, or thin-cut leg ham to wrap the asparagus for extra flavor. First, bring a pot of water to a boil and cook the eggs for exactly 5 minutes and 15 seconds for that yolk. Meanwhile, place the asparagus in a steamer above the boiling eggs to soften them for about 3 minutes. If you're using meat, now's the time to wrap each asparagus spear. A drizzle of olive oil and a pinch of salt and pepper are all the seasoning you need. Finally, slice the top off each egg and enjoy dipping the asparagus spears into the rich, yolk, followed by scooping out the soft white with a spoon.
- 2 Eggs at Room Temperature
- 8 Asparagus Spears, trimmed
- 8 strips of Prosciutto or Jamon (optional)
- Olive Oil
- Sea Salt and freshly Ground Black Pepper
- Poaching the Eggs:
By bringing a saucepan full of water to a boil. Gently lower the eggs into the water and let them boil for exactly 5 minutes and 15 seconds.
- Steaming the Asparagus:
While the eggs are cooking, place the asparagus in a steamer basket directly above the boiling water. Let the steam tenderize the asparagus to perfection, which should take no more than 3 minutes.
- Enhancing the Asparagus:
To add a luxurious touch to your asparagus, delicately wrap each spear with a slice of prosciutto or jamon. Drizzle the wrapped spears with a bit of olive oil for richness, then lightly season with salt and pepper.
- Serving with Style:
Once the eggs have reached their ideal soft-boiled state, carefully remove the top of each egg. Present the prosciutto-wrapped asparagus alongside. The egg whites, now tender and warm, can be savored with a small spoon.
