Asparagus & Soft Eggs

Ingredients

• 1 lb asparagus, woody ends snapped off
• 4 eggs
• 2 tbsp butter (or a good olive oil)
• 2 tbsp chives, snipped
• Salt & black pepper · optional shaved hard cheese
• 2 thick slices bread (home-milled), to serve

Off the list: asparagus, eggs, butter, chives, flour. Bought: salt, pepper, oil.

Method

1. Bring a small pot of water to a gentle boil. Lower in the eggs and cook 6½ minutes for jammy yolks; chill in cold water, then peel.
2. Meanwhile melt the butter in a skillet over medium-high. Add the asparagus with a pinch of salt.
3. Sauté 4–6 min, tossing, until bright green and just tender with a little char.
4. Toast and butter the bread. Pile the asparagus on top.
5. Halve the soft eggs over the asparagus; scatter chives, flaky salt, pepper, and cheese.