Asparagus With Coddled Eggs


Ingredients For the dressing
  • 2 free-range egg yolks

  • 2 lemons, juice only

  • 215ml/7½fl oz extra virgin olive oil

  • salt and freshly ground black pepper

  • ½ tbsp chopped fresh parsley

  • 1 tbsp truffle oil

For the asparagus and coddled eggs
  • 12 British asparagus spears, woody ends trimmed, bottom ends peeled if necessary

  • 50ml/1¾oz unsalted butter, plus extra for greasing

  • 4 free-range eggs

To serve
  • 2 ready-made bagels, cut in half, toasted until pale golden-brown

  • 4 tbsp parmesan shavings, or similar vegetarian hard cheese shavings

  • salt and freshly ground black pepper


NB. For This Recipe You Will Need An Egg Coddling Pan.

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