Boiled Egg with Asparagus, Lettuce and Fish Sauce Butter

Bring a saucepan of water to the boil and set aside a bowl of ice-water. Add the eggs to the pot and boil for 8 minutes, then refresh in the ice-water bath. Peel them under water – the water helps separate the shell from the white, making them easier to peel. Then slice the eggs thinly and evenly, keeping the yolk and white together, place in a shallow dish and cover with the dark soy sauce. 

For the fish sauce butter, in a saucepan over a medium–low heat bring the fish sauce and 80 ml (2½ fl oz/⅓ cup) water to the boil, then remove from the heat and whisk through the butter and the lime. Set aside, but keep it warm. 

Arrange the asparagus in a large frying pan all facing the same way and drizzle over the oil. Put over a high heat and semi burn them on one side. Remove from the heat and season with salt. Chop the asparagus into small pieces. 

To serve, lay the iceberg down on the plates, mix the egg through the asparagus then pour the fish sauce butter over it. Spoon the mixture all over the iceberg lettuce and enjoy.