Egg and soldiers with asparagus

Method

Bring a small pan of salted water to the boil and cook the asparagus for 3-4 minutes until tender-crisp, then drain and set aside. Simultaneously, bring another pan of water to a gentle boil and carefully lower the eggs in their shells; cook for 4-5 minutes for soft-boiled eggs with runny yolks. While the eggs cook, toast the wholemeal bread and lightly butter it, then cut into strips (soldiers). Place the soft-boiled eggs in egg cups, season with salt and pepper, and arrange the buttered soldiers and asparagus spears on the side for dipping.