I'm loving the abundance of asparagus available in the shops at the moment. I've already made a Minted Asparagus & Ricotta Tart this week and I'm contemplating what to make next with my asparagus haul. There are plenty of recipes to choose from on the British Asparagus website, as well as elsewhere on the Internet and food magazines this month, but for lunch I wanted to keep it simple with a classic pairing of soft boiled egg and asparagus spears.
The asparagus was so fresh and tender that it barely needed any cooking so I just tossed it in some extra virgin olive oil in a frying pan for a couple of minutes and then sprinkled with Cornish sea salt.
I've been practising my boiled eggs of late and I think I've cracked it (boom, boom!). This one started off at room temperature, and was popped into a pan of boiling water for 4 minutes before being dunked in cold water. Before I had my induction hob boiled eggs would take forever (it took at least 20 minutes to boil a pan of water) and a small pan never stayed at boiling point, so my eggs never turned out right. I treated Hanna & Jack to a dippy egg and soldiers for their tea now that I've mastered the art of boiling an egg, and I think they'll feature heavily on the weekday tea menu, especially on one of the nights when my non boiled egg loving eldest is at football.