

Make it with:

Ingredients
250g asparagus
2 large eggs
40g All Things Butter Garlic & Herb
Salt & Pepper, to taste
Parmesan (if desired)
Method
Step 1
Bring a saucepan to boil and gently lower in your eggs, being careful not to break. Simmer for 6 mins and 30 seconds. Remove and place in ice bath.
Step 2
Trim the asparagus. If using thick asparagus, cook in boiling water or steam for 2-3 minutes until just tender. Drain. If using pencil asparagus, grill or sauté for 2-3 minutes until lightly charred.
Step 3
Add asparagus into a pan with the Garlic & Herb Butter. Give everything a toss to coat well.
Step 4
Peel and halve the eggs. Plate up the buttery asparagus, top with the eggs, and season to taste. Grate on parmesan if desired and serve with an option lemon wedge. Enjoy!
250g asparagus
2 large eggs
40g All Things Butter Garlic & Herb
Salt & Pepper, to taste
Parmesan (if desired)
Step 1
Bring a saucepan to boil and gently lower in your eggs, being careful not to break. Simmer for 6 mins and 30 seconds. Remove and place in ice bath.
Step 2
Trim the asparagus. If using thick asparagus, cook in boiling water or steam for 2-3 minutes until just tender. Drain. If using pencil asparagus, grill or sauté for 2-3 minutes until lightly charred.
Step 3
Add asparagus into a pan with the Garlic & Herb Butter. Give everything a toss to coat well.
Step 4
Peel and halve the eggs. Plate up the buttery asparagus, top with the eggs, and season to taste. Grate on parmesan if desired and serve with an option lemon wedge. Enjoy!
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