Evesham Asparagus salad with a runny poached egg.

For me there is no better feast than perfectly cooked asparagus swimming in creamy local butter and served with freshly baked crusty bread, it's that simple and delicious but if you have to pimp it up try this equally simple recipe.

PREP: 5 Mins COOK: 8 Mins SERVES: 2

Ingredients

• 1 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• 200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces

• 2 handfuls mixed leaves

• ¼ cucumber, cut into batons

• 8 asparagus spears, trimmed

• 2 large eggs

Method

1. Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.

2. Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.

3. Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.