1 egg per person
3 -5 spears fresh Asparagus per person, woody ends removed
Salt for seasoning
Optional serve with 1 slice of gluten free toast or whole meal toast
Place eggs in small saucepan and cover with cold water. Bring water to a simmer and cook gently. For a runny yolk, time for 2 minutes. For a creamy textured yolk, time for 3 minutes.
Meanwhile steam or microwave asparagus until just tender but still holds its shape, 2-3 minutes. If serving with toast, make toast while asparagus is cooking.
Serve at once