- 6 free-range eggs
- 2/3 cup Pink Lady apple sauce
- 100 g butter
- 2 sprigs thyme
- 500 g fresh organic asparagus, peeled
- Fresh limes, for serving
- Maldon salt, to season
Place the eggs in a saucepan and submerge in cold water. Bring to the boil and cook for 2 minutes, then remove the saucepan from the heat and allow the eggs to rest in the water for a further minute.
Peel the eggs and set aside. In a separate saucepan, heat the apple sauce, butter and thyme. In yet another saucepan, boil the asparagus in salted water for 4 to 5 minutes, or until just tender.
Drain, then arrange on serving plates and spoon over the apple butter. Top with soft-boiled egg halves, a squeeze of fresh lime and a scattering of Maldon salt.
Cook's note: Jars of Pink Lady apple sauce are available at Woolworths.