Asparagus season in the UK runs from late April to late June and is the time to buy asparagus as the fresher it is, the better. If you have some space at home with some careful preparation you can grow your own asparagus which will almost look after itself for 10 – 20 years. I’m letting my asparagus grow on now in to ferns to bulk up for next year but there is still time for one last meal and to take advantage of the box of free range eggs given to me by a friends own chickens so what could be better than charred asparagus dipped in to a a freshly boiled Legbar or Plymouth brown rock egg, sprinkled with a little parmesan for extra umami?
Portions of 5 a day: 1
Cooking time: 10 minutes
- 70g asparagus
- 1 large egg
- 1/2 tsp olive oil
- Grated parmesan
Trim the woody ends of the asparagus and toss the asparagus spears in the olive oil.
Heat a griddle pan on a medium heat (if you don’t have a griddle then you could use a BBQ or grill to char the asparagus).
Place the egg in a saucepan of cold water and bring to the boil. Once it has come to the boil, turn the heat right down for a further 3 minutes. Remove the egg from the pan as soon as it’s done and piece the shell to let some of the heat escape.
Whilst the egg is cooking cook the asparagus in the griddle until you start to see char marks. Turn and repeat. It will take about 5 minutes to char the asparagus.
Serve immediately, sprinkled with a little grated parmesan for seasoning.