Ingredients

• 60 g Asparagus
• 0.10 g Black Pepper
• 2 whole Eggs (soft boiled)
• 0.50 whole Lemon (squeeze)
• 30 g Parmesan Cheese
• 60 g Spinach

Instructions

• 1. Snap the woody stems off the asparagus spears by hand and trim if necessary. boil water on the stove for eggs (8-10 mins), while steaming asparagus and spinach in steamer until soft.
• 2. When cooked, arrange spinach on plate and squeeze lemon over, blot the asparagus on a paper towel to remove some moisture then arrange over spinach.
• 3. Remove boiled eggs from pot, cool briefly in some cold water (makes it easier to peel) then slice in quarters and place on top of asparagus.
• 4. Grate or shave parmesan and crack some black pepper over the top. Serve immediately, **can be prepped ahead of time for lunches as well.