Soft-boiled eggs with Sichuan salt and asparagus soldiers

Method

• Step 1
  Combine the salt, Sichuan pepper, five-spice and black pepper in a small bowl.
• Step 2
  Use a vegetable peeler to peel the ends of each asparagus spear. Cook in a medium saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Drain well.
• Step 3
  For the boiled eggs, place the eggs in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and cook for 1 minute 30 seconds for soft-boiled (just-set white and runny yolk) or cooked to your liking. Remove with a slotted spoon and serve immediately with Sichuan salt and asparagus spears.