Asparagus, Parmesan and Soft-Boiled Eggs

Jean François Mallet
  • Prep: 15 minutes
  • Cook: 10 minutes


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


  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