Soft-Boiled Eggs with Asparagus Soldiers

1. 1

   Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes.

2. 2

   Then drain them and keep them warm while you cook the eggs.

3. 3

   In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking.

4. 4

   Am I going to promise this works?

5. 5

   Well, all families have their folklore.

6. 6

   Lower the eggs into the water and cook them at a steady boil for about 4 minutes.

7. 7

   Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in.

8. 8

   Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.

* Per serving · 4 servings · Values may vary.