Asparagus, Parmesan and Soft-Boiled Eggs

asparagus-parmesan-and-soft-boiled-eggs
Jean François Mallet
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  • Prep: 15 minutes
  • Cook: 10 minutes

Ingredients

20 asparagus spears
1/4cup extra-virgin olive oil
2 oranges
4 eggs
2cups roughly grated Parmesan cheese

Instructions

  1. Zest and juice the oranges, straining out any seeds. Wash the asparagus and remove the tough woody ends.
  2. Boil the asparagus for 5 minutes in lightly salted water. Drain. Return to the pot and add the olive oil and orange zest and juice.
  3. Boil the eggs for exactly 5 minutes. Cool, peel, and cut in half.
  4. Arrange the asparagus and oranges on a serving platter and top with the eggs. Sprinkle on the Parmesan and season with salt and pepper.

Recipe reprinted with permission from Simple: The Easiest Cookbook in the World © 2016 by Jean François Mallet, Hatchette Books | Black Dog & Leventhal