I've been missing in action since my best friend Laura came to visit for nine days. We had a fabulous time cavorting around London, Dublin and Cambridge - generally stuffing ourselves with wonderful food and drink.
Dublin was the most fun - fresh crab claws, Irish smoked salmon, mussels, oysters - you name it, and 'it' came from the sea, then we had it. Oh, and the requisite Guinness and Jameson's.
But it's late April now - and therefore asparagus time in the Staves household. Thus far I've picked up some from Warwickshire (which I gobbled up tonight) and some lovely organic stuff sourced in Cambridge - for a little later this week.
So it's a lovely light dinner for tonight - and it's just me, as Mr Staves is hard at work.
Poached egg and asparagus on toast
(serves 1)
2 medium eggs
1 bunch asparagus
1 slice of bread
salt and pepper
spray olive oil
Preheat the grill/boiler to a medium heat, and bring a shallow pot to boil.
Spray the asparagus with a bit of olive oil before putting under the broiler/grill. They'll take about 6 minutes.
Poach the eggs for about four minutes. Right before they are finished, toast the bread.
Top the toast with the grilled asparagus and the two poached eggs. Season with salt and pepper.
Calories: about 300. And it's remarkably filling. Bulk it up with another piece of bread if you like.
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