I adore asparagus and cook it every which-way…I recommend this for a light supper or lunch with or without chorizo if you are vegetarian/vegan. I made it last night for me, so just quarter everything, its so easy that it’s no bother. Instead of boiling the egg, I poached it, and added some home-sprouted alfalfa and home-grown lettuce as a base for a bit of extra texture and nutrition. No need to go for his fancy serving-in-a-glass suggestions! 

Serves 4

70g cooking chorizo, skinned and broken into 2cm chunks
4 large eggs, at room temperature
8 asparagus spears, woody ends trimmed and cut into 6cm-long pieces
2 ripe avocados, stoned and flesh scooped out
1 tbsp olive oil
2 tsp lemon juice
Flaked sea salt and black pepper

Method
Put a small frying pan on a medium-high heat and, once hot, fry the chorizo for three to four minutes, stirring to break up the chunks, until cooked through and crisp. Take off the heat and leave to cool.

Steam the asparagus and boil or poach the eggs in the steaming water, or separately, for the amount of time you require. I think asparagus takes 6 minutes if it’s thick so it retains a crunch but is not too crisp.  Drain both and put both eggs and asparagus in a small bowl filled with cold water. Run under the cold tap for a minute, to stop the cooking process.

Meanwhile put the avocado in a separate small bowl and mash with a fork until smooth. Add the oil, lemon juice and half a teaspoon of salt, and mix well. Divide this mixture between four small glasses, top with first the yoghurt and then the asparagus pieces, and season with a pinch of salt. Carefully peel the eggs, put one into each of the glasses, then scatter over the chorizo crumbs and parsley. Add a good grind of pepper and another pinch of salt, and serve.

*optional chorizo