4 large eggs
Small block of Parmesan cheese (or small pack of shaved Parmesan)
2 tbs red wine vinegar
6 tbs olive oil
salt and pepper
Crusty sourdough (or other) bread
Classic combos for asparagus are melted butter or Hollandaise, but though once a fan of this elegantly simple partnership, I am beginning to find it rather cloying – so I’m more likely to dress the warm asparagus in a vinaigrette and eat it warm or cold with a little Parmesan. Grilling is good too – but it’s best to grill without drenching the asparagus in oil first – this is likely to burn the oil and give a bitter after taste that is difficult to shrug off. Wrap it also in Parma ham – and bake (having first par boiled the asparagus) sprinkle Parmesan over before baking. Another classic pairing is asparagus and eggs, either in a mouselline, omelette, quiche, or as I have done here with soft boiled egg – the egg could also be poached. If a runny egg is a little too gloopy for your tastes, cook it longer. In fact, you can hard boil your eggs and grate it over the asparagus to make mimosa salad.
RT @Bevansbutchers: Some of you may have noticed that we had a little photo shoot outside of the shop this morning, well we couldn’t be mor…