Roasted asparagus with eggs and capers on toast

Perfect for seasonal spring brunch. Thanks at Riverford for the recipe and the tasty organic asparagus.

For 2 persons

• 2 eggs

• 300 g asparagus

• 1 lemon

• 1 teaspoon Dijon mustard

• handful of parsley, finely chopped

• 1 tablespoon capers, roughly chopped

• 2 slices of good bread

• Olive oil

• Salt

• Pepper

1. Put the eggs in a small pan and cover with water

2. Bring it to a rolling boil and then cook for 6 minutes. Remove from the pan and immediately cool under running water, this should stop an ugly black ring appearing around the yolk

3. Trim away any tough ends from the asparagus then split any larger stems in half lengthways so that they are all roughly the same size

4. Toss the asparagus in a roasting tray in just enough oil to coat. Season with salt and pepper. Transfer to the oven to roast in the oven preheated at 200C for 8–10 minutes (depending on thickness) until just tender. Finish them with a squeeze of lemon as they come out of the oven

5. Peel the eggs and roughly chop or grate them. Mix them with the mustard, parsley, capers and 1 tablespoon of olive oil. Season with black pepper and salt

6. Toast and lightly butter the bread. Top each slice with asparagus and finish with a pile of herby eggs