Jammy Eggs & Asparagus with Salted Butter

4 large eggs

250g asparagus

50g All Things Butter Salted Butter

Salt, to taste

Freshly ground black pepper, to taste

Step 1

Fill a saucepan with water and bring it to a boil over medium heat. Carefully lower the eggs into the water and let them cook for exactly six and a half minutes for a jammy centre. 

Step 2

While the eggs are boiling, fill a bowl with ice water. Once the eggs are done, immediately transfer them into the ice water and leave them to cool for at least five minutes.

Step 3

Trim the woody ends off the asparagus. Place a large frying pan over medium heat and add the salted butter. Once melted and foaming, add the asparagus and cook for about three minutes, turning occasionally, until bright green and slightly tender but still crisp. Remove from the heat and season with salt and black pepper.

Step 4

Gently peel the eggs and slice them in half. Arrange the asparagus on plates and place the jammy eggs on top. Drizzle with any remaining melted butter from the pan and serve immediately.