A simple way to make the most of seasonal asparagus
You can serve a very soft boiled egg in an egg cup and dip the spears of asparagus in, or I love to cut into the egg on top of the bruschetta and allow the yolk to create a creamy sauce.
4 slices of sourdough bread
1 clove garlic, cut in half
2 tbsp extra virgin olive oil
450g-500g asparagus, trimmed of tough stalks
4 really good hen’s eggs
About 75g parmesan cheese, shaved with a potato peeler
Heat up a heavy griddle pan. Rub the bread with the cut side of the garlic and place on the pan to toast. Turn after 2 mins, then place on four plates and drizzle with a little olive oil.
Meanwhile, heat up the water for your eggs. Once boiling, add the eggs and boil for 5 mins, then plunge straight into cold water. Place the asparagus on the griddle, turning once the spears begin to char and turn a vivid green. Cook until tender.
Peel the eggs—a very delicate task since they are still soft in the middle. Take your time (a task for careful children). Now pile the asparagus on the bruschetta and place an egg on top. Sprinkle over the salt and pepper and allow everyone to cut into their egg at the table.
ALTERNATIVE: Add a thick slice of ham to the bruschetta before you start piling on the asparagus.
Recipe: Jenny Chandler