We bought some asparagus at the farmers’ market this weekend so scoured the web for some inspiration. Usually we have it on the side but this time I wanted it to be one of the main parts of the dish. Thankfully Hugh Fearnley-Wibblewobble came to the rescue with his recipe for asparagus, poached eggs and chorizo.
Erika is scared of poaching eggs (she was first time lucky with them 4 years ago and hasn’t managed a good one since) and I can’t remember ever doing them before so tonight’s dinner was a bit of a worry but except for slightly overcooked eggs it was wonderful. We’ll definitely have it again. Alongside we served some boiled jersey royals with a bit of butter.
I love this time of year – the light evenings, the delicious fruit and vegetables. There’s much wonderful food to eat too – I’m looking forward to cherries and gooseberries now that June has begun.
Asparagus and egg is such a fantastic combination. I love it. I’m no good at poaching eggs so just fry an egg and pop it on top of the asparagus with some freshly shaved parmesan. We often have this as a quick dinner when asparagus is in season, mmm.