Asparagus inspiration

Bundles of locally grown asparagus spears on market stalls are a welcome sign that spring is here. Nikki shows us how versatile this delicious vegetable is with menus for all occasions…

Breakfast Greens

Ingredients

2 slices of toast

2 cups frozen peas

1 garlic clove

1 tbsp butter

1½ tbsp crème fraîche

salt and pepper

6 asparagus spears

2 eggs

Method

Peel the garlic clove and slice into quarters.

Cook the frozen peas with the garlic in boiling salted water for 2 minutes, drain well. Keep a spoonful of whole peas aside. Tip the remaining peas and garlic into a food processor and blitz to combine adding the crème fraîche and butter - it should be thick and creamy.

Season to taste.

Boil a saucepan of salted water and cook the asparagus for 2 to 3 minutes depending on the thickness.

Make and butter the toast, and fry the eggs.

Place the pea purée onto the buttered toast, sprinkle the whole peas over, top with the asparagus and the fried eggs.

Season and serve.

This is just one of our asparagus recipes - click through to the magazine to see the others...