Asparagus, roasted garlic and eggs

Babiche Martens

Eggs and beautifully cooked asparagus are a match made in heaven. Crush roasted garlic over the top with wilted spinach and feta on your favourite chunky toast. Say no more.

Ingredients

12	Garlic cloves, peeled (Main)
2 Tbsp	Olive oil, good quality
1 sprinkle	Salt
1 bunch	Asparagus (Main)
8	Eggs (Main)
120 g	Spinach
4 slices	Favourite toast, thick ones
100 g	Feta (Main)
½ cup	Fresh italian parsley

Directions

1. Preheat an oven to 170C.
2. Place the garlic cloves and olive oil in a small ovenproof dish. Sprinkle with salt and place in the oven for 25 minutes or until the garlic is soft and squishy.
3. Cook the asparagus in a pot of boiling water for 5 minutes or until done to your liking.
4. Poach the eggs in water with a dash of white vinegar.
5. Wilt the spinach in a pot or in the microwave for 1 minute.
6. Pile toast with the spinach, eggs, asparagus, a crumble of feta and garlic. Sprinkle over parsley.
7. Enjoy with a strong hot coffee.

More of Angela's asparagus recipes

• Cauliflower, walnut and asparagus salad
• Asparagus and salmon rolls