Zest Salt Charred Asparagus with Jammy Eggs and Lemon Herb Oil

Difficulty: Easy | Prep: 5 min | Cook: 15 min | Total: 20 min | Serves: 2 | Dietary: Gluten-Free, Vegetarian

Asparagus is cheap and everywhere right now, so get into it while it lasts. A screaming hot pan, a couple of jammy eggs and a good pinch of Chooki's Zest Chicken Salt and lunch is sorted in 20 minutes. The lemony salt goes straight onto the cut yolks, and that's the bit you'll be fighting over.

Step 1: Boil the Eggs

Bring a saucepan of water to a rolling boil. Lower the eggs in with a spoon and cook for 6 and a half minutes, then straight into a bowl of iced water for a couple of minutes. That gets you set whites and a yolk that's still jammy in the middle.

Step 2: Mix the Herb Oil

While the eggs cook, stir the extra virgin olive oil, lemon zest, lemon juice, parsley, mint and garlic together in a small bowl with a pinch of the Zest Chicken Salt. Let it sit so the garlic mellows out a bit.

Step 3: Char the Asparagus

Get a griddle pan or the barbie hotplate properly hot. Toss the asparagus with the olive oil and 1 teaspoon of the Zest Chicken Salt, then lay it down and leave it alone for 2 minutes. Roll the spears over and give them another 1 to 2 minutes, until they're blistered black in spots but still have a bit of snap.

Step 4: Plate It Up

Pile the asparagus onto plates. Peel the eggs, halve them and sit them on top, then spoon over the herb oil. Finish with the toasted almonds and the last of the Zest Chicken Salt sprinkled right onto the yolks.

Tip: Bend each spear and let it snap where it wants to. It breaks right where the woody bit stops, so you never end up chewing on the stringy end.