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Lunch · British

Chargrilled Asparagus with Soft-Boiled Eggs and Parmesan

20 min Serves 4 ~206 kcal/serving ~£4.80 (£1.20/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 400 g asparagus spears, trimmed and cut into thirds
  • 4 eggs
  • 30 g parmesan
  • 2 tbsp olive oil
  • 1 lemon

Nutrition (per serving)

Calories
206 kcal
Protein
13.2 g
Carbohydrate
3.5 g
of which sugars
2.5 g
Fat
14.7 g
of which saturates
4.2 g
Fibre
3.3 g
Salt
0.51 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the asparagus with the olive oil and griddle for 4-5 minutes, turning occasionally, until tender and lightly charred.

  2. 2

    Meanwhile, soft-boil the eggs for 6 minutes, then cool briefly under cold water and peel.

  3. 3

    Arrange the asparagus on plates and halve the eggs on top.

  4. 4

    Shave over the parmesan.

  5. 5

    Squeeze over the lemon juice and serve.

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