Asparagus Soldiers and Soft-Boiled Dippy Eggs: A Simple Brunch Recipe

• 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
  use thin stems if possible; trim woody ends (slice thicker spears lengthways)
• olive oil
• 4
  eggs
• salt & freshly ground black pepper

Method

1. Preheat the oven to 180°C (fan). Place a large baking tray in the oven to heat through.
2. In a bowl, beat the softened butter with the grated parmesan, lemon zest, a pinch of salt and several generous cracks of black pepper until smooth and creamy. Taste and adjust seasoning if needed.
3. Unroll half the puff pastry on a board. Spread the parmesan butter evenly over the sheet, right to the edges. Lay each asparagus spear on top and press gently so it sinks into the pastry. Using a sharp knife, cut around each spear leaving a thin border of pastry. Brush each piece with a little olive oil, season with salt and pepper, and grate a touch more parmesan over the top. Transfer the asparagus soldiers carefully to the preheated tray and bake for 18–24 minutes, until the pastry is deep golden and the asparagus is tender.
4. When the soldiers have about 5 minutes left, bring a pan of water to a rolling boil. Lower the eggs in gently and cook for 4½ minutes for runny yolks. Remove eggs, slice the tops, and serve immediately with the asparagus soldiers. Finish with an extra pinch of salt and a grind of black pepper if you like.