Serves 2
Prep: 5 mins


  • 4 Egga’s
  • 1 packet of asparagus tips
  • Olive oil
  • Salt and pepper


  • Pour water into a pan, add some salt and bring to a boil.
  • Boil the asparagus until tender.
  • Drain the asparagus and immediately cool under cold running water.
  • Cut the Egga’s in half, place them on a plate and sprinkle some salt and pepper over them.
  • Garnish the eggs with the asparagus and drizzle some olive oil around them.
  • Serve with a slice of rustic bread.