Asparagus and scrambled egg on bagel

Simple but so, so tasty!  Part of my attempt to eat as much seasonal asparagus as possible!

Asparagus and scrambled egg on bagel

Feeds 1

Asparagus
Olive oil
2/3 eggs
1 bagel
Salt and pepper

Preheat the oven to 200°C.  Snap off the woody ends of the asparagus and pop in an oven proof dish.  Drizzle with olive oil, salt and pepper.  Cook for between 7-10 minutes until tender.  My asparagus came from Kenyon Hall Farm.

Cook the scrambled eggs your own way, or you could try ‘my perfect scrambled eggs‘ just omit the chives.  Be sure to use the best eggs you can get hold of – organic, free range, woodland, home laid – this will make all the difference to the taste of your scrambled eggs.  Mine came from Abbey Leys and were corkers!

If your bagel is super fresh from a deli or bakery (mine came from the Barbakan) you could just eat it fresh, sliced in half and lightly buttered.  If not, toast it before buttering.

Pop the buttered bagel on a plate.  Spoon over the scrambled egg.  Top with the grilled asparagus.

Mr Rigg ate his asparagus with a fried egg and crisp streaky bacon instead.  So many options!  All delicious!