Asparagus soldiers and dippy eggs

Serves: 2

Time: 35 minutes

INGREDIENTS

50 g salted butter softened

30 g parmesan plus extra for topping, very finely grated

zest of 1 lemon

1/2 a 320g puff pastry sheet save the rest for something else

350 g asparagus try and get thin stems, if they are chunkier you can slice them in half lengthways, woody ends trimmed

olive oil

4 eggs

salt & freshly ground black pepper

METHOD

Preheat the oven to 180°c (fan-assisted), and pop in a large baking tray to preheat.

Combine the butter, parmesan, lemon zest, a pinch of salt and a few good generous cracks of black pepper in a bowl. Beat until combined and creamy, then taste and adjust the seasoning, if needed.

Unroll your puff pastry sheet on a chopping board. Spread over the butter, right up to the edges. Take each asparagus spear and place it on top of the puff pastry, pushing each spear into the pastry gently. Use a sharp knife to cut round the asparagus spear, leaving a very small edge all the way around. Use a pastry brush to glaze each asparagus soldier with a little olive oil, sprinkle with a pinch of salt and black pepper, then very lightly grate a little extra parmesan over the top. Gently transfer the asparagus soldiers onto the pre-heated baking tray, then bake for 18-24 minutes, or until the asparagus is tender and the crust is a deep golden.

When your asparagus soldiers have 5 minutes left to cook, bring a pan of water to a rolling boil. Gently lower in the eggs, and cook for 4.5 minutes, for a runny yolk. Slice the top of the eggs, and serve alongside the asparagus soldiers, with a extra pinch of salt over everything, if you like.

Recipe credit: Georgie Mullen