1. Peel the potato and grate it using the large side of a box grater. Place the grated potato in a clean kitchen towel and squeeze out any excess moisture.

2. Add finely chopped shallot, egg and starch. Season with salt and pepper to taste.

3. Heat a drizzle of olive oil in a non-stick skillet over medium heat. Take the grated potato and shape it into a round patty, pressing it firmly together. Cook for 5-6 minutes on each side, until golden brown and crispy.

4. Trim the woody ends of the asparagus spears. In a separate skillet, bring water to a boil and steam the asparagus and snap peas for 2-3 minutes until they are vibrant and tender-crisp. Add tablespoons of butter and fry for another 2-3min.

5. Place the eggs in a small saucepan and add enough water to cover them completely. Bring the water to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 6-7 minutes for a soft-boiled consistency.

6. Place the potato rosti on a serving plate. Add sour cream. Arrange the asparagus and snap peas on top of the rosti. Cut the soft-boiled eggs in half and place them on top of the rosti. Sprinkle a pinch of salt and drizzle of olive oil.