½ small onion
4 large eggs
15g fresh tarragon
Peel and chop the onion very finely, place in a bowl and cover with 4 tablespoons of apple cider vinegar and add a good pinch of salt. Place the eggs into a pan of boiling water for exactly 5 ½ minutes.
Line up the asparagus and cut off the woody ends and place in a colander above the eggs and cover it, to steam while the eggs cook.
Meanwhile, pick the tarragon leaves
Drain the apple cider vinegar from onions
When the time’s up for the eggs, divide the asparagus between two plates. Refresh the eggs under cold water until cool enough to handle, then peel. Cut eggs into halves and plate up, sprinkle with tarragon leaves and onion. Sprinkle pepper over, and dig in.