Brighten your table with this delightful Jammy Eggs and Asparagus dish, a celebration of spring’s freshest flavors. Perfectly cooked to achieve that luscious, runny yolk, the Jammy eggs are the star of the show, delivering a creamy richness that pairs beautifully with crisp, sautéed asparagus. Enhanced by the earthy notes of Martha’s Vineyard Sea Salt Porcini Blend, this simple yet elegant dish is both nourishing and satisfying. Whether enjoyed as a light lunch, a sophisticated brunch, or a vibrant side dish, this recipe showcases the beauty of seasonal ingredients. Get ready to dig into a plate that’s as delicious as it is beautiful!
INGREDIENTS:
8 large eggs
1 pound asparagus, trimmed
2 tablespoons olive oil
Martha’s Vineyard Sea Salt Porcini Blend, to taste
Bring a medium-sized pot of water to a boil over high heat. Drop eggs into the water carefully and cook for 6 minutes, making sure the heat is adjusted so that you continuously have a gentle rolling boil. In the meantime, prepare an ice bath to cool the eggs and stop the cooking.
Once the six minutes pass, carefully remove the eggs from boiling water and place in an ice bath. Let them cool for ten minutes and gently peel them. Set aside.
Sauté the asparagus in olive oil and season with the Martha’s Vineyard Sea Salt Porcini Blend.
To serve, place asparagus on a layer and top with halved eggs sprinkled with more Martha’s Vineyard Sea Salt Porcini Blend. Serve at desired temperature.
Serves 4