20 min · serves 4
Thin spears blistered hot and fast, finished with nutty brown butter and a barely-set egg.
Ingredients
- 1 bunch asparagus, trimmed
- 4 eggs
- 60g butter
- 1 lemon, zested and juiced
- Flaky sea salt
- Cracked black pepper
Method
- 1.Bring a pan of water to a gentle simmer for poaching.
- 2.Sear the asparagus in a hot dry pan until charred at the tips, 3-4 minutes.
- 3.Melt the butter in a separate pan until it turns nutty brown, then pull off the heat.
- 4.Poach the eggs for 3 minutes until the whites are set and yolks are soft.
- 5.Plate the asparagus, top with an egg, spoon over the brown butter, and finish with lemon and salt.