Soft-boiled eggs with Sichuan salt and asparagus soldiers

Soft-boiled eggs become adult fare in this version which is delicately spiced with Sichuan salt and fresh asparagus.

Combine the salt, Sichuan pepper, five-spice and black pepper in a small bowl.
Use a vegetable peeler to peel the ends of each asparagus spear. Cook in a medium saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Drain well.
For the boiled eggs, place the eggs in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and cook for 1 minute 30 seconds for soft-boiled (just-set white and runny yolk) or cooked to your liking. Remove with a slotted spoon and serve immediately with Sichuan salt and asparagus spears.

Source

1 tbsp sea salt flakes

1/2 tsp ground Sichuan pepper

1/4 tsp Chinese five-spice

Pinch of freshly ground black pepper

2 bunches asparagus, trimmed

4 large eggs, at room temperature

Mixing Bowl Set

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