Asparagus and beans brunch

Sweet, earthy butterbeans are a favourite for many cooks. The Bold Beans version, now available in the Low Sizergh Barn farm shop, comes in the stock they were cooked in; they are a revelation.

We have pulses for every meal in the farm shop, and if you need recipe ideas, Bold Beans has written a book to help you.

For this recipe, choose hen or duck eggs from Docker Farm and organic East Anglia asparagus (hurry, the season is short).

Ingredients

• 250g asparagus, woody ends trimmed
• 2 tbsp tablespoons olive oil
• ½ jar Queen Butter Beans, drained
• 4 eggs
• 1 lemon
• 2 slices of More! Bakery sourdough toasting loaf
• A pinch of chilli flakes

Directions

1. Bring a pan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove from the pan and leave to cool in a bowl of cold water to prevent them from cooking further.
2. The asparagus can be served in whichever way you like. Blanch the spears in the same water you’ve cooked the eggs in for 2-3 minutes until tender. Then dress in olive oil, a pinch of salt and the zest of 1 lemon. Or, cook them in a griddle pan or non-stick frying pan over medium-high heat with a drizzle of olive oil and a pinch of salt. Cook for 4–5 minutes until nicely charred, tossing occasionally. Finish with the zest of 1 lemon.
3. Gently warm through the beans in the same pan over a low heat.
4. Once ready to serve, toast your bread. Tumble the beans onto the toast, top with the asparagus and drizzle with extra virgin olive oil. Slice open the jammy eggs on top. Finish with chilli flakes and cracked black pepper.