- 3 bunches asparagus (about 36 stems)
- Olive oil
- 6 organic eggs
- Heat the oven to 200°C (gas mark 6). Trim the asparagus and brush lightly with olive oil. Place in a roasting tray and season with a little freshly ground black pepper. Roast for 15-20 minutes, or until coloured and tender.
- Meanwhile, place the eggs in a saucepan of cold water. Bring to the boil and simmer for 5 minutes. Drain, then cover with cold water.
- To serve, carefully peel the eggs. Divide the asparagus between 6 plates, and top each one with a halved boiled egg. Season with salt and pepper.
If your oven is full with the rest of the Sunday lunch, the asparagus can be cooked in a hot, lightly oiled frying or griddle pan.