Boiled egg and asparagus

Ingredients (2 portions)

• 4 eggs
• 8 asparagus spears

Method

1. Boil the kettle then fill a pan with boiling water.

2. Gently lower the eggs in, and cook for 5 minutes, 30 seconds (for a slightly runny yolk).

3. At the same time cook the asparagus for 3-5 mins in salted boiling water.

4. Drain the asparagus, season with salt/pepper.

5. Serve on plate with eggs.