Some combinations in life are just meant to be, and this is a fine example of one of those classics.
Obviously, a few things need to be considered: use only the freshest asparagus and a mighty fine good-quality egg.
Asparagus and boiled egg
Serves 2
Ingredients
2 good-quality eggs
12 spears asparagus
6 chives, finely chopped
1 tsp white wine vinegar
knob of butter
20g parmesan cheese, finely grated
sea salt flakes and freshly milled pepper
Method
Put a suitably sized saucepan half-filled with lightly salted water on to boil.
Prepare the asparagus by snapping off the ends (they will break where tender meets tough). Set aside the tender spears and discard the ends or use for stock.
When the water is boiling, gently place the eggs in, and bring back to the boil, set the timer for four minutes. Place a sieve or steamer on top of the water and steam the asparagus (covered) at the same time. The asparagus should be tender at the same time as the eggs are soft boiled.
Remove the asparagus and drain the eggs.
Place the eggs in egg cups, toss the asparagus in the butter, season lightly with salt and pepper and drizzle with the vinegar. Serve alongside the egg and sprinkle the chopped chives directly on the runny yolk when the egg is cracked. Sprinkle the parmesan over the cooked asparagus before serving.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
