Charred Asparagus & Runny Eggs

• Eggs(4)
• Asparagus(250 g)
• Potato(400 g)
• Parmesan(30 g)
• Lemon(1)
• Flat Leaf Parsley(10 g)optional
• Olive oil(2 tbsp)
• Butter(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut the {Potato} into small bite-size chunks. Trim the woody ends from the {Asparagus}, finely grate the {Parmesan}, zest half the {Lemon}, cut the lemon into wedges, and roughly chop the {Fresh parsley}.

   ~10 min

2. 2

   Bring a saucepan of water to the boil. Add the {Eggs} and simmer for 7 minutes for jammy centers. Lift them into cold water and peel when cool enough to handle.

   ~7 min

3. 3

   In a large frying pan, heat {Olive oil} over medium-high heat. Add the {Potato} with half the {Salt} and cook, stirring now and then, until tender and golden at the edges, 10 minutes.

   ~10 min

4. 4

   Push the {Potato} to one side of the pan. Add the {Butter} and {Asparagus}, then cook for 4 minutes until the asparagus is bright green with golden blistered spots. Toss everything together with the {Lemon} zest, remaining {Salt}, and {Black pepper}.

   ~4 min

5. 5

   Divide the lemony potatoes and asparagus between plates. Halve the {Eggs} and set them on top so the yolks stay visible. Finish with the {Parmesan}, {Fresh parsley}, and a squeeze from the {Lemon} wedges.

   ~4 min