FOOD: Poached eggs with asparagus and morels on toast.

Serves 4

– 20g unsalted butter

– 2 tbsp extra-virgin olive oil

– 200g asparagus, trimmed

– 60g small morel mushrooms (rinsed and halved or quartered

if large)

– 60ml chicken or vegetable stock

– 2 tbsp heavy cream

– 1 tsp fresh lemon juice

– salt and pepper

– 4 very fresh large eggs

– 4 slices (½-inch thick) rustic bread, lightly toasted

– 2 tbsp chopped fresh flat-leaf parsley

– 2 tsp chopped fresh chervil

Heat a large, heavy-bottomed frying pan over medium-high heat. Add the butter and oil and heat until the butter has melted. Add the asparagus and cook, rolling it around in the butter for about a minute. Add the mushrooms and toss to combine.

Add the stock and bring to the boil. Turn down to a simmer and cook for about another three minutes, until the asparagus is tender and bright green.

Add the cream and cook until reduced and slightly thickened (about another minute).

Stir in the lemon juice. Season with salt and pepper and remove from the heat.

Bring a large shallow saucepan of water to a simmer. Working with one egg at time, break each into a cup and slide the egg into the water. Cook the eggs until the whites are set (two to three minutes). Using a slotted spoon, transfer the eggs to a plate lined with paper towel to drain.

Divide the asparagus mixture evenly over the toast slices and drizzle with sauce. Top each with a poached egg. Season with salt and pepper. Scatter the herbs over the top. Serve immediately.