Asparagus on toast with soft boiled eggs and chilli oil

Instructions

1. Cut off and discard the bottom third off the asparagus, as this is often woody and unpleasant to eat. Lightly peel the exterior skin of remaining part of each spear with a peeler and set aside for cooking.
2. To make the chilli oil, place the olive oil in a small saucepan with the chilli flakes and fry over a medium heat for a minute until the oil starts to go slightly red. At this point, remove it from the heat and grate in the zest of a lemon. Keep the lemon for juice later.
3. To cook the eggs, place them in a small pot of cold water. Bring them to the boil and cook for 4 minutes.
4. While the eggs are cooking, get water ready to cook the asparagus: Place a wide pot or saucepan of water on the heat and season heavily with equal quantities of sea salt and caster sugar. Bring to the boil.
5. When the eggs have cooked for 4 minutes (this is the perfect time for soft-boiled eggs), drain away the boiling water and run the eggs under a cold tap for a minute. Tap the shell on a work surface and then peel away the shell carefully, making sure the egg doesn’t split.
6. Now to assemble, get the sourdough toasting (use a toaster or char on a grill plate), and drop the asparagus into the boiling water. Cook for approximately 2 minutes or until the stalks are just softened. Remove and drain on paper towel.
7. Place on the toast on plates. Divide asparagus between plates. Slice the soft-boiled eggs in half and place on top of asparagus. Season the yolks with salt and pepper, spoon a little chilli-lemon oil on top. Crumble over the feta, garnish with dill and mint and a squeeze of lemon juice and serve.