• 1.5kg asparagus
• 2 tsp salt
• 2 Tbsp olive oil
• 100mL vegetable stock
• 1/4 cup créme fraíche
• 1 Tbsp butter
• 1 handful parsley leaves
• 2 eggs (free-range)
• 1 Tbsp capers
• 1/2 lemon juice (optional)

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1. Hard-boil the eggs and chop into small pieces, finely chop the parsley, and break the ends of the asparagus
2. Bring a frying pan to medium-high heat and drizzle with olive oil, once the oil is heated add the asparagus, a splash of water, and a pinch of salt, cook until all the water has evaporated and the asparagus are browned on all sides
3. Remove from the pan and set aside on a platter
4. Put the vegetable stock, creme fraiche, and butter in the pan and return to a medium-low heat, simmer until it has reached a creamy consistency - approximately 4 minutes
5. Add the parsley, eggs, and capers, season with salt, pepper, and a squeeze of lemon juice to taste
6. Either drizzle the egg sauce over the asparagus or serve on the side
7. Enjoy!

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