Eggs and Asparagus on Toast

Step 1

Bring water to a boil in a small saucepan.

Step 2

Preparations: In the meantime, clean and halve the asparagus spears. Wash and dry the salad leaves. Grate the Parmesan. Set aside. Heat the oil in the pan.

Step 3

Cook eggs: Once the water boils, add some salt and the eggs. Cook the eggs on medium-low heat for about 6 minutes to obtain soft-boiled eggs. Cook more or less according to personal taste and size of eggs.

Step 4

Cook the asparagus simultaneously, for about 4-5 minutes, shaking the pan often. Add some salt and pepper.

Step 5

Chop: In the meantime, chop the tomatoes and the capers.

Step 6

Toast bread: During the last few minutes of cooking time, toast the slices of bread.

Step 7

Assemble toast: Drain the eggs and rinse under very cold running water. Spread the mayonnaise on the toasted bread. Top with arugula, asparagus, tomatoes, and capers. Halve the soft-boiled eggs, place them on top, grate some Parmesan over the toast. Serve immediately.