Name: Asparagus and Eggs on Toast
Prep time: 5 min
Cook time: 8 min
Yield: 2 servings
Ingredients: 1 bunch fresh asparagus, woody ends snapped; 4 eggs; 4 slices thick sourdough bread; 30g unsalted butter; 2 tbsp extra virgin olive oil; 1 lemon, halved; to taste flaky sea salt and black pepper; to serve shaved parmesan

🌱 From the Garden

Asparagus takes 2–3 years to establish but then produces for 20+ years — one of the great long-term investments in the edible garden.

Servings

⏱ 5 Prep

🔥 8 Cook

🥕 Ingredients

1 bunch fresh asparagus, woody ends snapped
4 eggs
4 slices thick sourdough bread
30g unsalted butter
2 tbsp extra virgin olive oil
1 lemon, halved
to taste flaky sea salt and black pepper
to serve shaved parmesan

👩‍🍳 Method

Bring a wide pan of salted water to a simmer. Cook asparagus 2–3 minutes until just tender but still bright green. Drain and toss with olive oil, a squeeze of lemon, salt and pepper.

Toast sourdough until golden and spread generously with butter.

Fry or poach eggs to your liking — runny yolks are essential here.

Layer asparagus over toast, top with the egg, scatter over parmesan, and season with flaky salt and a crack of pepper. Serve immediately.

💡 Chef's Notes

One of the great rewards of growing asparagus is eating it within minutes of cutting. This recipe does nothing to interfere with that.