- 2 Soft Boiled Eggs
- 60 g Asparagus
- 60 g Spinach
- 30 g Parmesan cheese
- Dash Black Pepper
- Squeeze of Lemon
- 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.
- 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.
- 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.
- Grate or shave parmesan and crack some black pepper over the top. Serve immediately, **can be prepped ahead of time for lunches as well.
Serving: 2g | Carbohydrates: 3.5g