Jammy Eggs With Asparagus and Chipotle

By Yotam Ottolenghi

Updated April 8, 2026

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
35 min
Rating
5(173)
Comments
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This is a smoky, punchy alternative to deviled eggs, but less dainty and more bold. Soft-boiled eggs are torn open by hand and topped with garlicky asparagus that's been quickly sautéed, then dressed with chipotle in adobo for a hit of heat and depth. A handful of fresh basil brings brightness, while the yolks stay rich and jammy. It’s simple to throw together, served warm or at room temperature, and lands somewhere between a salad and a snack plate.

Featured in: Is There a Perfect Way to Cook Eggs?

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Ingredients

Yield:4 servings

  • 8 large eggs

  • 5 tablespoons olive oil, divided

  • 12 ounces asparagus, woody ends removed, stalks cut into 3 even segments

  • Fine sea salt

  • 5 garlic cloves, thinly sliced

  • 1 tablespoon finely chopped canned chipotle in adobo mixed with 1½ tablespoons adobo sauce

  • 1 teaspoon maple syrup

  • 1 heaping cup roughly chopped basil leaves

  • ¼ cup finely grated Parmesan

Ingredient Substitution Guide

Preparation

    1. Step 1

      Bring a medium saucepan of water to a boil. Carefully lower in the eggs and boil for 7 minutes. Drain and run under cold water until cool enough to handle, then peel and set aside.

    2. Step 2

      Meanwhile, add 3 tablespoons of oil to a large frying pan on high heat. Once hot, add the asparagus and ¼ teaspoon salt and cook until deeply golden in spots, 1 to 2 minutes, then transfer to a bowl. 

    3. Step 3

      Add the remaining 2 tablespoons of oil and the garlic to the pan and cook for 1 minute more, until golden. Add to the bowl with the asparagus along with the chipotle and maple syrup, and stir to coat. Leave to cool for 10 minutes, then stir in the basil.

    4. Step 4

      To serve, peel the eggs and tear or slice them in half. Arrange on a serving plate and spoon over the asparagus mixture, followed by the Parmesan. 

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Ratings

5 out of 5
173 user ratings
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Comments

Andrea

What a beautifully rendered thought, and so true: “Tempting as it may be, I don’t find the idea of a perfect anything very useful. It makes you seek something that isn’t about you — your taste buds, your mood, your likes and dislikes — but rather about a static platonic ideal, a silver bullet to all culinary dilemmas. It eliminates wonder, discovery and subjectivity.” As a musician and a school teacher, and someone who loves to cook, those words resonated so perfectly (!) with me. Thank you Chef.

Arglebarglor

I wonder how this would be with green beans when asparagus is not in season?

Annie in Berkeley

I boiled my eggs straight from the fridge and then put them in an ice water bath for 2 min. They were perfect. I loved this dish!! Delicious.

Ken R.

This preparation has us peeling the eggs at step 1 and then again at step 4. What exactly are we peeling at step 4? ;)

Christine539

This was absolutely delicious. I did not have asparagus or basil but it was perfect nonetheless. I will make the recipe in its entirety for a first course dinner.

Robert Thomas Emge

Like so many Ottolenghi recipes, this was beautiful and delicious, but unusually was also easy to make. Perfect for a light lunch.

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