White asparagus with baby potatoes and a soft-boiled egg

• 1 kg white asparagus
• 700 g baby potatoes
• 4 eggs
• 100 g unsalted butter
• 1 tbsp lemon juice
• 2 tbsp finely chopped parsley
• 1½ tsp salt, divided
• Black pepper

How to make it

1. 1

   Wash the baby potatoes. Halve the larger ones and leave the small ones whole. Peel the asparagus from just below the tips downwards with a vegetable peeler, and trim 2 cm from the woody ends. Try to remove the peel in long, even strips.

2. 2

   Bring the baby potatoes to the boil in a pan of cold water. Add 1 tsp salt and cook for 15–20 minutes, until tender; a knife should slide in easily. Drain and keep warm with the lid on the pan.

3. 3

   Lay the asparagus side by side in a wide pan and add enough water to just cover them. Add the remaining ½ tsp salt. Bring gently to the boil and simmer for 8–12 minutes, depending on their thickness. Check with the tip of a knife: it should slide easily into the thickest part. Remove the pan from the heat and, if you like, leave the asparagus in the cooking water for another 2 minutes.

4. 4

   Meanwhile, boil the eggs for 6½ minutes in gently simmering water for soft centres. Briefly rinse them under cold water and peel carefully.

5. 5

   Melt the butter in a small pan over low heat. Stir in the lemon juice and parsley, then season with a few twists of black pepper.

6. 6

   Divide the asparagus and baby potatoes among four plates. Halve the eggs and add them to the plates. Spoon the warm butter sauce over the asparagus and serve straight away.