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Asparagus Soldiers And Soft Boiled Egg, Great Recipe From Hugh Fearnley-Whittingstall


Fresh asparagus on sale at Bergerac market, France

Asparagus is coming in to season, many of the fruit and veg stalls at my local market have bundles of it for sale. If you have never tried this Spring vegetable before then you really should. It needs little preparation and is best served with only few added ingredients. This makes it relatively cheap and uncomplicated to cook and serve.

Hugh Fearnley-Whittingstall, of River Cottage fame, has a great and yet very simple recipe for asparagus. All it needs is a soft boiled egg. A lovely light snack or perhaps a very quick lunch.

From Asparagus soldiers with soft-boiled egg hollandaise

This is a quick and rather nifty way to enjoy the combination of tender, fresh asparagus and a buttery, eggy sauce without any of the work that a proper hollandaise requires. And it’s an awful lot of fun to eat. As with all asparagus recipes, get the very freshest spears you can.

What you need for this recipe…

  • About 20 asparagus spears
  • 2 large eggs, at room temperature
  • A knob of unsalted butter
  • A little cider vinegar
  • Sea salt and freshly ground black pepper

Click the link above for the full instructions on putting this simple recipe together.

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