soft-boiled eggs with asparagus soldiers
The Clever Carrot recipe - Baking (Bread)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 medium-fat asparagus stalks
- 6 slices of prosciutto
- 6 slices of salami
- 6 slices of chorizo
- 8 eggs
- olive oil
- salt & pepper
Instructions
- 1
Preheat your oven to 450 F. Line a baking sheet with parchment paper.
- 2
Slice off the woody ends of each asparagus and discard.
- 3
Wrap the asparagus stalks in prosciutto, salami and chorizo.
- 4
Place the asparagus onto the prepared baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat is crispy.
- 5
While the asparagus is roasting, start cooking your eggs. Bring a large pot of water to a boil and using a slotted spoon, gently lower in the eggs.
- 6
Simmer the eggs for about 6 minutes and then drain onto a clean kitchen towel.
- 7
Cut off the tops (it will be a little messy) and place the eggs into cups or into an egg carton.
- 8
Serve with asparagus soldiers and salt & pepper to taste.