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.