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
4(35)
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
Nutritional analysis per serving (4 servings)

7 grams carbs; 378 milligrams cholesterol; 357 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 29 grams fat; 2 grams fiber; 523 milligrams sodium; 18 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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

4 out of 5
35 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.

MCF

will definitely cook this I love the ingredients and the flavor profile. I always very fresh eggs that are difficult to peel with methods other than pressure cooking them. For jammy eggs I have found that large or extra large eggs straight out of the fridge put on a rack over water in a pressure cooker, high, for 3 minutes and 45 seconds or a bit less depending on how cold your eggs are and immediately quick released and plunged into ice water are reliably easy to peel cleanly.

Paul

If the eggs go into boiling water when they are cold, it makes them much easier to peel (there's science readily available on the inter webs for this). I haven't tested the seven minute time, but you could always take one out a minute early, drop it in the ice bath, and test.

Andrea

Does anyone know what the timings would be for the eggs in an Instant Pot? I do my hb eggs there as they are a cinch to peel when they are steamed.

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