This would make a very impressive looking starter for a dinner party. It looks really complicated, but it is in fact far easier than it looks, and only two ingredients. If you find it a bit dry, serve with mayonnaise or a Hollandaise sauce. We used the leftover shallot and garlic sauce from yesterday.
Free on Extra easy.
250g asparagus spears
Boil the eggs for ten minutes. Put the asparagus in a pan of boiling water, then switch off the heat. Leave in the pan to keep hot.
Shell the eggs and separate the white from the yoke. Press the white through a sieve with the back of a spoon, repeating with the yoke. Arrange on top of the asparagus and serve any sauce separately. Voilà!