Dippy Eggs with Asparagus

Ingredients

• 6 asparagus spears
• 2 medium boiled eggs

Method

1. Place a large pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
2. Place eggs into a medium pan, cover with cold water and place over a high heat.
3. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs.
4. Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops.
5. Serve straight away, with the griddled asparagus for dipping