New potatoes, asparagus and eggs
New potatoes and asparagus both respond so well to roasting, I often throw them in the oven together. Add some eggs and you've got a satisfying supper dish – I like to think of it as frittata-without-palaver
Heat the oven to 190C/375F/gas mark 5. Put the potatoes into a roasting dish with the garlic. Trickle over the oil, add plenty of salt and pepper, toss and roast for 30 minutes, until tender.
Meanwhile, cut the asparagus spears into 3-4cm lengths. When the potatoes are tender, add the spears, toss and roast for 15 minutes more, until the asparagus is tender and the potatoes are becoming pleasingly crisp.
Now create four little spaces among the veg for the eggs – you want to contain them as much as you can, so shuffle the potato and asparagus pieces into a reasonably snug surround for the egg-spaces. Working quickly, so everything stays hot, break an egg into each space, then return the dish to the oven for about four minutes, until the whites are set and the yolks still runny.
Sprinkle some salt and pepper over the eggs, scatter some snipped chives over the whole dish and serve straight away (the eggs will continue to cook in the dish so don't delay).
600-700g new potatoes, cleaned and cut into small chunks
5-6 whole garlic cloves, bashed
3 tbsp olive oil
Sea salt and freshly ground black pepper
About 400g asparagus
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