Now, you may thinks this an Abomination, but trust me – it’s gorgeous. We only eat English asparagus, as we feel the imported upstart has no flavour, so we tend to gorge on the stuff when it’s in season. This was the first bunch of 2009, and this is one of our favourite things to do with it. …
Read on at Reactive Cooking.
I’m sure it’s delicious, but Ithink I’d probably prefer asparagus as we do it at hime.
Either poach the asparagus till tender or grill it on a griddle till tender, then top with very loosely cooked, still-runny scrambled eggs, made with cream and butter.
But the Upstart is Important!
or did you mean imported?
Bah … edited.