Ingredients
- 3 free-range eggs
- 2tbs cream
- 1tsp malt or white wine vinegar
- 1tbs finely chopped chives
- Salt and black pepper
- 1 bunch of asparagus
- A good knob of butter
- 100ml water
1 Put the room temperature eggs into a pot of boiling water and cook for precisely six minutes.
2 Remove from the pot and run under cold water to cool them down as quickly as possible .
3 Peel, then crush with a fork and add the cream, vinegar, chives and seasoning.
4 Put the asparagus in a pan and add the butter and water. Season, cover tightly, then turn the heat on full .
5 Cook the asparagus for three minutes or so until the water has evaporated and you start to hear sizzling – then they are ready.
6 Serve straight away with the egg dressing and brown bread soldiers.
