Chef James Foster Colson

Ingredients
8 large green asparagus spears
6 soft-boiled free-range eggs
2 teaspoons finely chopped dill
11/2 tablespoons finely chopped flat-leaf parsley
1/4 cup extra virgin olive oil
2 teaspoons lemon juice
pinch sea salt
pinch cracked white pepper

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Method
Wash asparagus and snap off and discard woody ends. Peel lower parts of stems. Add asparagus to boiling salted water and cook until 'al dente' — about 3 minutes. Drain, then plunge asparagus into a large bowl of iced water for 30 seconds; drain well. Slice asparagus on the diagonal.

Carefully peel the eggs, cut in half and arrange on a platter with the asparagus. Garnish with herbs and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper

Attached Images

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fdlvr

this looks delicious!! thanks for sharing - I'm going to try this recipe this weekend.