Asparagus in season. There’s nothing better!
- 2 eggs
- Bunch Asparagus
- Smoked salmon, half small packet
- Bring a saucepan, half filled with water, to the boil and gently lower in the eggs.
- Place asparagus in colander or steamer over the pan, cover and steam for 2 or three minutes.
- Remove both eggs and asparagus, melt some butter in a pan and fill a third eggcup with butter for dipping.
- Serve with generous shavings of Parmesan.
- Season with salt and pepper.