Asparagus and Egg Bowl

Ingredients

• 100 g Aparagus, fresh, cleaned
• 2 pcs Egg
• 1/2 tbsp Olive oil
• 1/4 tbsp Dill weed, dried
• 1/2 tbsp Parsley, dried
• 1 g Salt and freshly ground black pepper to taste

Method

1. Bring a pot of salted water to a boil. Blanch asparagus for 2-3 minutes until bright green and crisp. Drain and place in cold water to stop cooking. Pat dry.
2. Heat olive oil in a skillet over medium heat. Add asparagus and cook for 5 minutes, until slightly tender.
3. Crack 2 eggs into the skillet and cook until whites are set but yolks are still runny. Season with salt, pepper, dill, and parsley.
4. Serve asparagus with eggs on top.