Nordic Spring Grain Bowl with Soft Eggs

Bring a large pot of salted water to a boil and add the rye berries. Cook for 45-55 minutes until tender but still pleasantly chewy. Drain well and toss with a small drizzle of olive oil to prevent clumping.

Bring a small saucepan of water to a rolling boil. Gently lower the eggs in with a spoon and boil for exactly 6 and a half minutes for a jammy, runny yolk. Transfer immediately to an ice bath for 5 minutes, then peel carefully.

Snap the tough woody ends off each asparagus spear — they will break naturally at the right point. Cut the tender stalks into two-inch pieces on a diagonal. Blanch in boiling salted water for 2 minutes until bright green and crisp-tender, then shock in ice water.

Slice radishes into paper-thin rounds using a mandoline or sharp knife. Peel the cucumber into ribbons or slice into thin half-moons. Pick the fronds from the dill and set aside for garnish.

In a small bowl, whisk together mustard, fresh lemon juice, capers, and olive oil until thick and emulsified. Season with salt and black pepper to taste. The dressing should be tangy and briny with a sharp mustard kick.

In a large bowl, combine the cooked rye berries with the blanched asparagus, sliced radishes, and cucumber. Pour the dressing over and toss thoroughly until every grain is coated and the vegetables are evenly distributed.

Divide the dressed rye berry salad between bowls. Halve the soft-boiled eggs and place on top, letting the jammy yolks spill over the grains. Scatter fresh dill fronds generously and finish with a final crack of black pepper and a squeeze of lemon.