I have been waiting for quite a while to post this. A year – simply because asparagus are now in season. I have to honestly say that sometimes I’m not very good with the seasonality of ingredients, mainly because I have not been to a market for ages. Not good I know but life and travel get in the way of practicality. Nowadays travel for me means going back and forth to Malta, the land of sunshine, fresh produce, bread, lemons and the best almond sweets. There’s no need to tell you how much I eat and when I come back home I know that I’d have to shift some of the weight. Back to life, back to reality.
When I made this, I had a friend staying with us for a week. I was busy, which of course is always a good thing; however having house guests in a small flat requires some serious planning. So I made sure to eat light but well if you know what I mean, to keep my energy levels up. During one of the many grocery shopping trips I got a couple of asparagus bunches for lunch.
I read loads of nonsense about poaching eggs. All you really need is an egg, a small pot of boiling water, and a ramekin – one per egg. Crack the egg in a ramekin. This will make pouring it into the pot much easier, especially for first-timers like I was back then! Boil the water and carefully tip the egg in. Let it be. No whirling, no nothing. Just leave it in there for 2 to 3 minutes and scoop it out slowly with a slotted spoon. And there you have it. You could add a little vinegar in the water.
For the asparagus, boil in salted water for around 5 to 7 minutes until they are tender but still with a slight bite to them. Sprinkle with some pepper.
Simple no fuss cooking: definitely my kind of thing. Happy Easter!
Rob.
Chorizo & Thyme 