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.

Recipe «Soft-boiled eggs with Sichuan salt and asparagus soldiers» presented in category Recipes / Eggs, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. Combine the salt, Sichuan pepper, five-spice and black pepper in a small bowl.
2. 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.
3. 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.