RECIPE: Jammy Eggs and Asparagus
8 large eggs 1 pound asparagus, trimmed 2 tablespoons olive oil Martha’s Vineyard Sea Salt Porcini Blend, to taste
Bring a medium-sized pot of water to a boil over high heat. Drop eggs into the water carefully and cook 6 minutes, making sure the heat is adjust so that you continuously have a gentle rolling boil. In the meantime, prepare an ice bath to cool the eggs and stop the cooking.
Once the six minutes pass, carefully remove the eggs from boiling water and place in ice bath. Let them cool for ten minutes and gently peel them. Set aside.
Sauté the asparagus in olive oil and season with the Martha’s Vineyard Sea Salt Porcini Blend.
To serve, place asparagus on a layer and top with halved eggs sprinkled with more Martha’s Vineyard Sea Salt Porcini Blend. Serve at desired temperature.
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