Serves 1

INGREDIENTS:

• 8-10 spears asparagus


• 2 large eggs


• olive oil for sauteing


• 1 minced anchovy fillet (optional)


• 1 very small clove garlic, minced (optional)


• grated parmesan cheese for garnish


• cracked black pepper to taste

Asparagus, Eggs and Anchovies

Dan Eaton shows us how to make an easy dish with asparagus, eggs and anchovies!

After 4 or 5 minutes when the asparagus has softened up, put that on a plate and pour off the water, then wipe out the pan and add a splash of olive oil.

Crack the eggs into a small bowl before adding them to the hot pan so you don't have to deal with any broken egg shells in the pan. Give the pan a shake to make sure the eggs aren't sticking and, after the first side has set up, give them a gentle flip to finish cooking on the other side. When the eggs are cooked to your liking, slide them out of the pan right on top of the asparagus.

At this point you could serve it by cracking a little black pepper on top with a drizzle of olive oil and some grated parmesan cheese or go a step further by adding more olive oil to the pan and making a garlic and anchovy dressing

Add a very small, finely minced clove of garlic and 1 minced anchovy fillet and cook that for a minute and then pour that right over the top of the eggs and asparagus and finish with a little grated parmesan cheese and a good crack of black pepper if you like!

HINTS:
Cut off the bottom 2-3 inches of the asparagus spears before steaming and, if the asparagus is particularly thick, you may want to peel it before steaming.