Asparagus & samphire with Parmesan cheese & soft boiled eggs

Asparagus & samphire with Parmesan cheese & soft boiled eggs

Samphire adds a saltiness and crisp texture to this contemporary combination of flavours.

By , 21 September 2015
Asparagus & samphire with Parmesan cheese & soft boiled eggs
  • Ready in: 15 mins
  • Serves: 6
  • Price: £1.88 per serving
Nutritional Info
Each 148g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 649KJ 155KCAL
of your reference intake.
Typical energy values per 100g: 439kJ/105kcal.
  • 2 x 125g packs Asda Extra Special Asparagus
  • 6 large free-range eggs
  • 2 x 90g packs Asda Extra Special Samphire
  • 50g Asda Extra Special Parmesan, shaved
  • Crusty bread, to serve
  • Bend the asparagus stems until they snap. Discard the woody ends.

  • Place the eggs in a large pan and add enough cold water to just cover them. Bring the water to the boil, then simmer for exactly 3 minutes.

  • Using a slotted spoon carefully remove the eggs from the pan and place in a bowl of cold water. Carefully peel the shells from the eggs.

  • Bring another pan of water to the boil and add the asparagus. Bring back to the boil and cook for 1 minute. Then add the samphire and cook for a further minute.

  • Drain the asparagus and samphire and season with a little black pepper (the samphire is quite salty so you won't need any salt).

  • Divide the asparagus and samphire between the serving plates and scatter over some of the Parmesan.

  • Place an egg on top of the vegetables and gently cut open. Serve with more Parmesan, ground black pepper and crusty bread.