When English asparagus is in season, this is a great way of incorporating it into your breakfast.  This recipe has all the traditional breakfast ingredients in a wrap so you can take it with you, or have it outside on a sunny morning.

Method (serves 1)

• Put the bacon and chipolata under the grill to cook.
• Fry the sliced mushroom in the butter and boil the asparagus for about 3 minutes
• Fry the egg in the same pan as the mushroom.
• Lay out your wrap and fill with the cooked ingredients and condiments of your choice.