Asparagus season is here

Alan Wakeling, on the market (corner Elgin and Portobello), says a good way to cook asparagus is to boil it in a frying pan, then the whole stem gets evenly cooked. Once it’s done, dip it in a boiled egg, nice and soft, three and a half minutes.

The Dutch get the soft boiled egg, take the shell off, then crush it a bit with a dollop of liquid garlic butter on top. Just melt the butter, stir in the crushed garlic and pour over the egg. And a crunch of black pepper. Perfect.

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