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Ingredients

• 2 x Large eggs
•     Salt to taste
• 2 lb fat asparagus
• 2 Tbsp. chopped parsley
• 1 Tbsp. chopped mixed herbs
•     (preferably a mix of chives, tarragon and chervil)
• 1 Tbsp. lemon juice
• 1 Tbsp. sherry vinegar
• 3 Tbsp. extra virgin olive oil

Description

Cover The Large Eggs With Cool Water In A Small Saucepan And Set Over High Heat. When The Water Comes To A Rolling Boil, Turn Off The Heat And Let The Large Eggs Sit In The Water…

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