Griddled asparagus & soft egg bruschetta

by Jenny Chandler

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 sour dough 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