If you’re reading this and it’s the start of the asparagus season you’re in for a treat that’s one of the best times of the year. Here’s an idea for eating it simply and enjoying this wonderful vegetable.
Ingredients
Serves 1
1/2 pack asparagus
1 egg
slice of sourdough bread
Instructions
- Bend the asparagus spears so that they snap at a natural point. Peel the tough skin off using a speed peeler.
- Boil for 3-4 minutes, drain and toss in oil, salt and pepper.
- Heat up a griddle pan.
- Add the bread (or I suppose you could use a toaster) and the asparagus at about the same time. Cook until the bread is toasted and the asparagus is charred.
- Meanwhile crack the egg into a cup then carefully lower it into simmering water for a few minutes, cook until the white has set and the yolk is still runny.
- Top the toast with the griddled asparagus, sprinkle with sea salt, top with the poached egg.
Suggestions for leftovers
A risotto or a tart would be a great use of any leftover asparagus. Eggs could be baked in a tomato sauce in this recipe.
