Peel the hard part of the asparagus and cut off a bit the bottom. Remove the stems and strings from the sugar snap peas.
Put water in a frying pan, and turn on the heat. When it comes to a boil, add salt, the asparagus, and sugar snap peas, then cover with a lid. Boil for about 1 minute over medium heat.
When they are cooked through, cut the asparagus in half. Heat the butter in the frying pan, and quickly sauté the asparagus and sugar snap peas. Season with salt.
Serve Step 3 on a plate, add the soft-poached egg on top. Sprinkle with coarsely ground pepper and parmesan cheese, and it's done. Enjoy the asparagus and sugar snap peas mixed with the soft-poached egg.
Story Behind this Recipe
I wanted to make a salad that is easy yet looks gorgeous.
By cutting the soft-poached egg with kitchen scissors, not a knife, you can make this salad look really nice.