In less time than it takes to cook asparagus!

Butter roasted asparagus, poached egg and peppered red salmon.

Butter roasted asparagus, poached egg and peppered red salmon.

There isn’t anything novel about today’s recipe. It is simply my breakfast!

But in the spring, when asparagus is at its best, I think its a shame if it doesn’t grace the table a few times.

And it was a lovely spring-filled plate of colours and flavours for such a wintery day!

Butter Roasted asparagus

Ingredients (per portion):

  • 4 Asparagus spears, washed
  • 1 knob butter (Olive or coconut oil if dairy freee)
  • Freshly ground black pepper
  • Salt

Directions:

  1. Chop the ends off the asparagus spears and peel the outer bark off the ends if they are woody
  2. Heat a knob of butter on a baking sheet in the oven till melted
  3. Using tongs, turn the asparagus spears in the butter, season with salt and black pepper and roast in the oven for 10-12 minutes, until soft.
  4. When cooked, squeeze over some lemon juice.
  5. Serve on some flaked peppered salmon, and topped with a poached egg, and garnish with fresh coriander
  6. Enjoy a decadent but delicious breakfast.
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One comment on “In less time than it takes to cook asparagus!

  1. Pingback: All Day Salmon Soufflé | sweet enough thanks

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