Categories: May

Ingredients

• 4 or 5 spears asparagus
• 1 egg

Directions

1. Snap the tips of the aspargus, and use a paring knife or peeler to remove the outer part of the stem up to an inch above where it snapped.

2. Blanch the asparagus (for 1-2 minutes for sprue and 3-4 minutes for jumbo) and allow to cool to room temperature.

3. Soft boil the egg in the same water. Bring it to a rolling boil and pop them in for 6 minutes exactly. They should be perfect. Serve in an egg cup, or allow the egg to cool before peeling and halving.

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