Get creative with your brunch options and rustle up this tasty asparagus dish packed with goodness.

  • 25mins
  • 2
  • Easy

Ingredients

  • 1 sweet potato, peeled and cut into small chunks
  • 1 bunch British asparagus, spears halved
  • 3tbsp olive oil
  • 1 shallot, finely sliced
  • 2 handfuls of sweet corn, frozen is fine
  • 1 tsp garlic granules
  • 1 tbsp sliced jalapeno peppers from a jar (optional)
  • 1 avocado, sliced
  • 1 lime
  • 2 eggs

Method

 

Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for 5 minutes then add the asparagus for 2 minutes until softened then drain and leave to steam while you heat half the oil in a large frying pan.

Tip the potatoes and asparagus into the hot pan with the shallots, sweet corn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.

While the veg is cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.

 www.britishasparagus.com

 

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments