This is a really quick post to celebrate asparagus season while the greengrocers and supermarkets are full of cheap bunches, and to remind you about one of the classic food combinations – asparagus and eggs.

This barely counts as a recipe, but it is a sublime combination, that also makes an incredibly quick weeknight meal; and is one of Mr GP and my pre-children favourites.

Take a bunch of asparagus per person, remove string or rubber bands and wash thoroughly as they often have sand in the tips. Snap off the base of the stalks. I actually have an asparagus cooker that was a wedding present 🙂 but if you don’t have one of those lying around, then steam or boil quickly in salted water for a few minutes until just cooked. A good test is that if you hold up a spear, the tip will bend over a little when cooked. You can see the asparagus ‘slumping’ below.

While the asparagus is cooking, heat  a couple of Tbs of olive oil in a heavy frying pan over med-high heat. Add 1-2 eggs per person and fry until the edges are brown and crispy and the yolks are cooked to your preference (though they should ideally be at least a bit runny to fully appreciate this combination). I like to put a lid on the pan initially until the white over the yolk is cooked (when it becomes opaque) and then take it off so the edges can crisp.

Put a bunch of asparagus on each plate, top with the eggs, and grate over some fresh parmesan, plus salt and pepper. Eat immediately, and enjoy dipping the asparagus in the runny yolks 🙂