Asparagus and smashed egg - Dutch style

Asparagus is at its best from around mid-April to the end of June, depending on the weather, however due to its increasing popularity many supermarkets stock it all year round.

The great thing about this dish is that it not only involves eggs – one of Gods finer details when deciding to create chickens – but is also easy to throw together and can be gobbled down as either a light lunch or starter before supper.

Ingredients:

- Handful of fresh asparagus (6-7 stalks)
- One free range chicken egg
- 50g salted butter
- Pinch of salt
- Celery salt

For the asparagus:

Take a handful of lush, green asparagus stalks and trim away the hard end at the base of each stalk with a sharp knife.

Pour approximately an inch of boiling water from the kettle into a saucepan, season the water with a pinch of salt and keep the water gently simmering over a medium heat.

To cook the asparagus, lay the stalks in a steamer – a bamboo or ordinary metal steamer will do – and place the steamer in the saucepan. Steam the asparagus over the simmering water for 5-6 minutes, depending on the thickness of the stalks, or until they feel tender when pinched.

For the smashed egg:

A soft-boiled egg works best for smashing.

Place the whole egg into a pan of simmering, salted water and boil for six minutes. Drain off the water and run the egg under cold water for several minutes – this process prevents a dark yellow ring appearing round the yolk.

While the egg is cooling under water heat the butter in small, heavy bottomed saucepan until melted and take off the heat.Peel the egg, smash with a fork and stir through the melted butter. Spoon the eggy splodge over the asparagus stalks and eat with a big smile on your face!

Alternatively, poach an egg:

Pour approximately four inches of boiling water from the kettle into a saucepan, season the water with a pinch of salt and keep the water warm over a low heat – the water needs to be just off the boil otherwise the egg white will become frothy.

Some egg poachers like to stir the water to create a whirlpool into which they add the egg however I don’t find this method necessary and the lack of whirlpools gives a wholly more misshapen and rustic looking egg.

Crack the egg into the water and leave over a gentle heat for 4-5 minutes. The water should not boil. When the egg yolk has misted over, carefully lift the poached egg out of the water with a slotted spoon and place on top of the asparagus stalks.

I like my poached eggs soft, oozing and runny but if you prefer them a little harder then cook them for a further couple of minutes.

Sprinkle over a little celery salt and devour. Yum!