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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!
A busy day of gardening both at home and the allotment.
We planted out some pea seedlings that Buddy had tried to destroy previously – fingers-crossed they will survive. They are supported with some chicken wire and bamboo canes.
I went to Kenyon Hall Farm and spent large amounts of money on beautiful herbs, more pea and broad bean plants, two Delphiniums and some asparagus for tea.
At the allotment I planted out six types of thyme:
Common
Lemon
Golden
Doone Valley
Redstart
and Vey
As you can tell I love thyme!
Next followed two chive and two heartsease plants.
These are added to the lavender, tarragon and sage plants already dug into my new herb beds.
Happy digging!
Yesterday we finished off my new herb beds at the allotment. We have created two L-shaped raised beds with timber planks left on our allotment by the previous owner. In the bare patch of soil between the beds we are going to put some turf and create a small grassy spot on which we can sit and eat our lunches.
So far in my new herb beds I have planted: 2 lavender, 2 sage of different varieties and a French tarragon. I am planning to make a trip to Kenyon Hall Farm to source the rest of the herbs to fill these beds as they have a truly wonderful selection – at least 20 varieties of thyme (which is possibly my favourite herb).
We also started digging on the next section of the allotment – I plan to divide it into four beds and plant potatoes into two of those – they have chitted well and I am behind in getting them in the ground. Work for this week.
The asparagus season has started here in England and I have been so looking forward to it. For that reason, we are feasting on the stuff at any opportunity, and will probably be sick of it by the end of its short season.
This is a simple meal of asparagus, topped with a couple of crispy slices of streaky bacon, accompanied by some toast smothered in butter and a soft boiled egg to dunk the asparagus spears in. You may see that I slightly over-cooked the egg so there was no dunking for us – not a mistake I will make again!
The asparagus came from Kenyon Hall Farm (also the people who run our box scheme Northern Harvest). The eggs were from Abbey Leys Farm – I follow Delia’s method for boiling eggs. The streaky bacon was care of Sue at Little Heath Farm, and the bread from Barbakan. So all in all a pretty local meal – and a tasty one at that!
Asparagus with crispy bacon and a soft boiled egg
Serves 2
Bundle of asparagus spears
4 slices streaky bacon
2 eggs
4 pieces of bread
Butter
Prepare the asparagus by gently bending the stems until they naturally snap – discard the woody stem. My preferred method of cooking asparagus is as follows (but feel free to cook them however you choose): Heat a narrow pan of water about half full until simmering. Use an elastic band to gently fasten the bundle of prepared asparagus together and place in the simmering water – the water should come at least half way up the stems. I use another pan of equal size, placed upside down on top of the first pan. This method enables the stems to cook in the water, and the delicate tops to gently steam.
Meanwhile, put your eggs on to boil – I follow Delia’s method for soft boiled eggs.
Cook the streaky bacon in a frying pan until nice and crisp.
When the asparagus is cooked, turn of the heat. Pop the slices of bread into the toaster and lightly toast. Take the cooked eggs out of the water and pop into your favourite egg cup – gently cut the top off to reveal the golden yolk. Butter your toast and pop it on the plate, along with a pile of steaming asparagus and top with the crispy bacon.
Eat immediately!
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