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A good chum brought some of the most amazing asparagus spears today , still squealing they come from a 14 year old bed on an allotment , believe it or not the new users want to get rid of the asparagus and want to plant spuds instead , do they have no idea how long it takes to get a sturdy crop of the gorgeous green spears obviously not , so my buddy was gifted them and brought me some.

Eggs and asparagus where made for each other. This simple dish really lets the super spears shine – great for a light supper, brunch or a picnic. Serves 4

A dozen asparagus spears
Zest from a whole lemon and juice from 1/2
4 hen eggs or 3 duck eggs
100ml crème fraiche
Olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 180°C.

Using a vegetable peeler, peel the bottom half of each asparagus spear.

Trim the very woody end off.

Steam or boil just until tender.

Cut each spear in half.

Set the tips aside and cut the peeled end bits into 1cm pieces.

Whisk the eggs with the crème fraiche, lemon juice and zest.

Season and fold in the cut asparagus pieces.

Rub a bit of olive oil into a smallish oven-safe frying pan.

Tip in the egg mixture.

Arrange the asparagus spears on top – be fancy a make a little fan design.

Grind a bit more pepper over the top.

Pop in the oven for 12-15 minutes, or until puffed up and golden on top.

Serve with lightly dressed salad leaves and some bread.

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