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main courses | serves 2
Use wild or thin asparagus, such as spears from the first picking, known as sprue.
1. Preheat the oven to 180C/gas 4. Beat the eggs with a little sea salt and black pepper. Heat the oil and butter in a 19cm oven-proof frying pan or cast-iron dish over a medium heat and sauté the asparagus for 5 minutes. Add eggs, cook for 3 minutes then bake for 1520 minutes until golden and fluffy.
2. Serve hot or cold, with a drizzle of hot sauce.
Recipe Andy Harris
Photo David Loftus
from Issue 3
ingredients 6 eggs
1 tbsp extra-virgin olive oil
1 knob of butter
1 bunch small asparagus, trimmed
Hot sauce such as harissa, to serve (optional)