Roasted Asparagus with Soft-Boiled Eggs

How to prepare roasted asparagus with soft-boiled eggs

1. Prepare the sauce: put all ingredients (except the whipped cream) in a small food processor and blend until you get a smooth cream. Taste it and add more vinegar if you feel it's not tangy enough for your taste. Fold the whipped cream into the sauce with gentle movements and then adjust salt. Let the sauce sit in the refrigerator until serving.
   * you'll end up with more sauce than needed for 5 eggs
2. Clean, wash and thoroughly dry the asparagus, then arrange in a baking tray in a single layer. Drizzle with olive oil, mix with your hands to coat evenly, and season with salt and black pepper.
3. Roast at 220°C for about 10 minutes. After this time, check and remove when done (very thick asparagus takes a few extra minutes). The asparagus should remain slightly crisp at the end - don't let it get soft as the taste changes. Think of broccoli when cooking it.
4. While the asparagus is roasting, put a pot with plenty of water (enough to cover the eggs) to boil. Add salt to the water. When the water is boiling, turn the heat to low and add the eggs (straight from the refrigerator - that's how the cooking time is calculated!) to the water, one by one. Use a spatula to lower them gently. This way they won't crack.
6. Cook over low heat (water barely simmering) for:
   - 7 minutes -> for soft, as seen in the main photo; meaning it doesn't run out when you cut it (that would be unsightly), but the yolk is nicely soft
   - 8 minutes -> still soft, but the yolk starts to set around the edges
   - 9 minutes -> "jammy", meaning the yolk is fully set, doesn't run at all, but is still moist
   * the timing is for medium eggs!
7. Remove the eggs from the water using a spatula and put them directly into a bowl of cold water. Let them cool a bit, then tap the shell all around with the flat side of a knife. Leave them in cold water a bit longer and then they can be peeled.
8. Arrange asparagus stalks on plates. Place a halved egg on top. Add 1 teaspoon of spicy sauce on it. Sprinkle with sea salt, black pepper and a little chili (or paprika). Sprinkle generously with chopped dill. Serve immediately.

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