Cook Books

Ingredients (serves 4)
8 eggs (including the shells)
20 asparagus
Salt
Pepper
Extra-virgin olive oil
A colour extravaganza. This dish may appear simple but it is
the quality of the ingredients and the cooking times that make
all the difference. It represents another reminder of the need
to take time out and enjoy the pleasures of life by savouring
nature’s little treasures.
Method
Arrange the asparagus and the whole eggs (taking care not
to break the shells) on the steam grid of the Artisan steam
accessory and place in the oven.
COOKING INSTRUCTIONS: Cover with the glass lid, select
Pure Steam and cook for 20 minutes with 1 litre of water.
Remove from the oven. The eggs will now be soft boiled and
ready to peel.
Dish up the eggs together with the asparagus and season with
salt and pepper and a drizzle of oil before serving.
Egg and Asparagus
8887
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