It's now officially British Asparagus season and I couldn't resist this little bundle. Especially as it had a third off!
It was so tender that it didn't even need cooking. It made a perfect crunchy dip for softly poached eggs. Served atop quinoa cooked with sweet peppers and a little of the asparagus. Eaten with Mast Esfanaj, Persian spinach and garlic yoghurt that goes perfectly with any kind of eggs.
Spring has definitely sprung...!