Celebrate the first of the season asparagus. Supper for two!
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 cup small diced sourdough bead
Flaky sea salt
100g (3½ oz) semi-dried chorizo (not fresh and squishy soft, but not dried like boot leather), sliced
1 large clove garlic, peeled and finely chopped
2-3 medium (size 6) free-range eggs, at room temperature
1 bunch asparagus, trimmed
Smoked paprika to garnish
A handful of small basil leaves
1 Heat 1 tablespoon extra virgin olive oil in a small frying pan (skillet) over a medium heat. When oiI is hot, add cubes of bread. Stir and cook until golden. Transfer to a plate and sprinkle with sea salt. Reheat pan and add chorizo and brown on both sides. Add garlic and toss gently until garlic is lightly browned. Tip onto a chopping board, add bread and chop everything finely.
2 Have eggs at room temperature (see Recipe Notes below). Carefully lower eggs into a saucepan of gently boiling water and cook for 6 or 7 minutes to produce eggs with just-set whites and flowing yolks, or adjust time according to your preference (allow a minute or two longer for large eggs). Drain off water and cool eggs under running cold water. Shell. Learn more about eggs here: Eggs
3 Blanch or steam asparagus keeping the spears on the crunchy side. Drain and immediately refresh with cold water. Dry off briefly on paper towels. Divide amongst plates and drizzle with extra virgin olive oil and sprinkle with a little sea salt. Cut eggs in half and add to plates. Drizzle eggs with a little oil and season with salt. Scatter with chorizo crumb and dust with a little smoked paprika (pass it through a fine sieve). Strew basil and serve.
If you take eggs straight from the fridge, put them in a bowl and cover with hot water (not boiling water, just tap hot) and leave them for a few minutes to take the chill off (if you don’t do this they will most likely crack when you put them in the boiling water, and the timing will not be accurate).