Last Night’s Dinner: Asparagus, Egg and Chilli Tomato

Tuesday 17 May

English asparagus at this time of the year is the best proof possible that eating vegetables in season makes sublime sense. Steam it and serve with some Jersey Royal new potatoes and a little butter – perfect. Then there’s the Jamie Oliver inspired chargrilled asparagus and parmesan salads that became popular a few years ago. We also like asparagus with a poached egg on top. But what else to do with this handsome stem?

This easy supper brought two dishes together – the complementary pairings of asparagus and egg, and egg in a setting of a spicy, tangy, chilli-infused tomato sauce or jam.

The chilli tomato here was literally a large handful of halved cherry tomatoes, softened ever so slightly in a little olive oil with the addition of some chilli flakes. The tomato ‘sauce’ is poured over a halved soft-boiled egg, which sits atop some spears of griddled asparagus, which sits atop some roughly chopped watercress (spinach or gem lettuce would be fine). And yep, we sprinkled some parmesan shavings on top at the end. Easy.

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One Comment to “Last Night’s Dinner: Asparagus, Egg and Chilli Tomato”

  1. Mmmm! Next time asparagus is in season, this is gonna be the first thing I do with it! Looks gorgeous.

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