Ingredients:
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3 bunches asparagus, woody ends removed
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6 eggs at room temp
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Bottarga
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Good quality extra virgin olive oil
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Salt and pepper
Method:
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Bring a pot of salted water (large enough to hold the asparagus and eggs) to a boil.
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Carefully add the eggs to the boiling water and set a timer for 6 minutes.
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Once the time is up, remove the eggs with a slotted spoon and place into a bowl of cold water.
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Drop the asparagus into the boiling water and boil for 3-4 minutes, or until tender.
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While the asparagus is cooking, peel the eggs and cut into halves.
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Drain the cooked asparagus and pile onto a large plate.
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Dress with olive oil and season with salt and pepper.
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Arrange the eggs in and around the asparagus, adding another splash of olive oil and a very generous grating of bottarga to finish.