Breakfast can also play its part in taking advantage of the wonderful but short English asparagus season.  This recipe is simple, but in using asparagus instead of toast becomes a healthy seasonal treat.

Method (Serves 2)

• Lower the eggs gently into a pan of boiling water, while doing the same with the asparagus in a second pan.
• Drain the asparagus after about 3 minutes, and remove the eggs after around 4½ minutes. 
• Serve together with the butter melting over the asparagus, which you can then dip into the runny yolk.