soft boiled eggs + asparagus


  • 32 asparagus spears, washed + tough ends trimmed (if stalks are really thick, use a veggie peeler to remove some of the thick stalk near the bottom of each spear)
  • 4 large eggs
  • 1 lemon, quartered
  • extra virgin olive oil (EVOO)
  • dried or fresh dill
  • smoked paprika (optional)
  • sea salt (any fancy salt you have on hand would be great on this!)


In a medium pot, cover eggs with cold water.  Bring to a boil and boil for 6-7 minutes (depending on how soft you like them).  Drain in a colander and immediately run under cold water over eggs to stop cooking process.  Once cool enough to handle, remove shells & cut in half lengthwise.

While eggs boil, bring a second medium pot of lightly salted water to a boil, add asparagus spears and boil for 5 minutes.  Drain in a colander and immediately run under cold water and then move spears to an ice bath – a large bowl with cold water and ice cubes.  After a few minutes, drain and pat dry with paper towels.

To plate:  put 8 asparagus spears on each plate, add 1 egg (2 halves), a squeeze of 1/4 lemon, drizzle 1 tsp EVOO on top and sprinkle on some dill and smoked paprika.  Season with salt.  If you want to get chef-y, take a lemon grater and grate some of the leftover lemon peel on top of each serving.

Serves 4

(Note:  for a larger portion, add another egg per serving for an additional 72 calories, 4.8g total fat and 6.3g protein.)

Hands-on time:  15 minutes

Nutrition per serving:   Calories:  136 / Total Fat:  9.8g / Saturated Fat:  2.1g / Cholesterol: 185mg / Protein:  8.7g / Total Carbs:  4g / Sodium:  70.1mg / Dietary Fiber:  1.3g / Sugar:  2.7g

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