Frances’ Broiled Asparagus with Jammy Eggs

Is there anything that proclaims "Spring!" more aptly than asparagus and freshly laid chicken eggs? Chef Frances’ flock of chickens inspire many egg-centric dishes, including this Broiled Asparagus with Meyer Lemon and Jammy Eggs, making for a delightfully sunny brunch or supper plate.

The key to a perfect jammy egg is 7 minutes in boiling water. If you desire a softer egg, go for 6 minutes, and if you prefer a fully set yolk, 10 minutes will do the trick. When the timer goes off, be sure to immediately pull your eggs from the boiling water and place in an ice bath for several minutes to halt their cooking, ensuring the yolk matches your original intention for doneness.

Helpful tips for selecting and storing asparagus:

Shopping: look for asparagus with tightly closed tips and firm stalks. If you’re lucky enough to come across purple or white varieties, take the hint and buy them! They are a wonderfully welcome change from typical green stalks.

Storage: fill a tall container with a couple of inches of cool water, trim asparagus stalks and place upright in the container, cover loosely with plastic wrap, and store in the fridge for up to 1 week.

Watch a video of Frances preparing the recipe, and find the full recipe and step-by-step instructions below.

Happy broiling! Please email us if you have any questions, we’d love to hear from you and are here to help.

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Ingredients

1 bunch asparagus

Good quality extra-virgin olive oil

½ lemon (Meyer lemon, if you can get one)

Salt and pepper

2 large eggs, at room temperature

Optional – toasted chopped nuts, such as almonds, slices of prosciutto, crumbled cooked bacon, breadcrumbs fried in a little olive oil

Directions

Preheat the broiler.

Bring a small pot of water to a boil.

Prepare a small bowl of water with ice in it.

Trim the tough ends off the asparagus. Place the spears on a small baking sheet or dish, drizzle with olive oil, and season with salt and pepper. Cut the lemon in half and then into small thin slices, and sprinkle them over the asparagus.

Place the asparagus under the broiler.

Place the eggs gently in the boiling water to cook for 6 minutes for a very soft egg, 7-8 minutes for a slightly firmer yolk, and 10 minutes for a set yolk. Remove them from the pan and place in the ice water for a couple of minutes.

Keep an eye on the asparagus – if your broiler is very hot, it may be done. The tips should be nice and crispy and the lemon slices caramelized. When done, remove from the pan to a warm platter. Make sure to pour all the juices from the pan over the asparagus and drizzle with a little extra olive oil

Peel the eggs and cut them in half. Arrange alongside the broiled asparagus. Top with optional ingredients, if using, and serve.

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