From Season to Season by Sophie Dahl

Author:Sophie Dahl
Language: eng
Format: epub
Publisher: HarperCollins Publishers

Spring Lunches

Asparagus with hard-boiled eggs, Parmesan and lemon

There is something totally magical about the lunches of late spring. The first ceremonial throwing open of the windows, or if you have a garden, venturing a picnic with a layer of thermals.

Asparagus will forever remind me of late spring and early summer in England. I made it last for my girlfriend Emma when she was eight months pregnant and we sat and ate it on her roof. Don’t serve it for a romantic lunch – you shouldn’t need me to tell you why. And why, oh why, do they ever serve asparagus on airplanes?! I would have this alongside a soup to keep you warm.

SERVES 2

A bunch of asparagus, say 6 per person

2 eggs

2 tablespoons of olive oil

25g/¼ cup of grated Parmesan

Juice and grated zest of ½ a lemon

Salt and pepper

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