Saturday, 16 April 2011


I'm not sure that French toast (or eggy bread as it's known in our house) is the traditional accompaniment to asparagus but, on the grounds that both bread and asparagus can be dipped in boiled eggs, I thought it would work. It did.

The asparagus was from our Riverford organic vegetable box. I've only every poached the delicate stems, but decided to roast them on this occasion (10-15 minutes at 180 C, tossed in olive oil, salt and pepper) and was very pleased with the result.


  1. I had mine this evening, poached with a mushroom and cheese omelette. Very nice.