I love British asparagus, particularly with soft-boiled or poached eggs. My favourite way of cooking it this week is on the griddle, lightly scorching the tender spears. This might sound like heresy to boilers and poachers, but griddling makes the spears very juicy while adding a delicious nuttiness. A couple of soft-poached eggs with curls of salty hard cheese, finished with a swirl of olive oil and balsamic vinegar, makes a simple, no-fuss nationalvegetarianweek.org feast for two. Snap the ends off the asparagus – the spears will break naturally at the right place, about 3cm from the end.

Source: The Times May 15, 2018 16:07 UTC