ASPARAGUS WITH POACHED EGGS

SERVES 2 Asparagus spears, 12, trimmed Eggs, 2 Butter, 100g Maldon sea salt Black pepper METHOD Simplicity is a virtue. Just don’t stray into vice by using poor-quality eggs (go farm fresh for more omega-3). Bring one large pan and one small to the boil. Plunge the fresh asparagus into the large pan and use the other to poach the eggs – they provide 7g of protein each. Let the pans simmer for about four minutes, then plate up the asparagus and top with the eggs, melted butter, sea salt and pepper.