It’s asparagus season!! I had the BEST asparagus this weekend, which inspired me to buy all the British asparagus before the season ends 😂 I had this for breakfast today and will be making an asparagus tart tomorrow.
GET IT WHILE YOU CAN – the season runs from 23/04 – 21/06. It’s too tasty to miss out on and FULL of good for you vitamins and minerals like; vitamin A, C, E, K and B6, as well as folate, iron, copper, calcium, protein and fibre.
If you do make any of my recipes, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
1 medium egg
170g British asparagus
1 tsp olive oil
1 tsp apple cider vinegar
1 tsp rock salt
1 tbsp coconut oil
1 tsp chili flakes
2 garlic cloves, crushed
1. Heat the coconut oil in a frying pan, season the asparagus with salt and vinegar, then gently fry with the garlic for 10 minutes.
2. Heat a pan of water until boiling, place a sheet of cling film over the top of a cup, drop in your oil and apple cider vinegar, then break the egg into it. Tie at the top.
3. Drop the egg into the pan of boiling water and leave for 3 mins.
4. Plate up and serve.
Love from Stacey x