Boiled Eggs and Asparagus Soldiers

To celebrate the end of wonderful asparagus season, I wanted to share a super simple way to enjoy those spears of joy.  This meal would be perfect eaten as a breakfast, lunch or a light dinner, so it gets the thumbs up from me.  The asparagus soldiers are the perfect (naturally) gluten free alternative to ones made from toast - they're not trying to imitate bread in any way and stand strong as a delicious soldier in their own right.  I prefer my eggs soft boiled - just increase the cooking time by a couple of minutes if you prefer them hard boiled.

Serves 1

1-2 large free range egg(s)
6-8 asparagus spears
Sea salt and cracked black pepper
Olive oil

Preheat the oven to 200C and bring a small saucepan of water to a rolling boil.  Lay the asparagus on a baking tray, drizzle with olive oil and season with salt and pepper.  Roast in the oven for 6 minutes. At the same time, gently lower the egg into the boiling water and set the timer for 6 minutes.  Serve in an egg cup, cut the top off the egg and dunk the asparagus the runny yolk…