A healthy twist on the egg and soldiers classic, the fried asparagus spears are a welcome alternative that means this dish can be eaten for breakfast through to lunch.
Bring to boil a pot of salted water. Cook the asparagus for 1 minute and then place into iced water for another minute. Ask your helper to drain the asparagus on a kitchen towel.
Set out 3 bowls for crumbing; add flour to the first, beaten eggs to the second and breadcrumbs to the third.
Cover each asparagus spear in the following order; flour, then the egg and finally the breadcrumbs until evenly coated – ask your little helper to complete this step.
Heat a deep-fat fryer to gas 4, 180°C, fan 160°C. Bring to boil a pan of water and ask your helper to help draw faces onto the eggs in non-toxic pen or pencil.
Lower into the boiling water and cook the eggs for around 3½ minutes for soft boiled or 6-7 minutes if you want them hard boiled.
Whilst the eggs are cooking, (in 2 batches of 8) fry the asparagus in a little oil for 2-3 minutes until golden and crispy. Drain well and season with salt.
Ask your helper to place each egg into an egg cup and remove the tops. Serve with the crispy asparagus soldiers.
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A recipe from the Great British Chefs lights meals and snacks collection.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.