Starters & Light meals

Fresh asparagus with apple butter and soft-boiled egg

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10 minutes
10 minutes
Wine/Spirit Pairing
Steenberg Sauvignon Blanc-Sémillon 2009

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  • 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.

Jacques Erasmus

Recipe by: Jacques Erasmus

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