Coming soon to a field near you!

Asparagus and wild garlic have roughly the same season, and this is a simple brunch using both.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 4
350–400g asparagus
6 eggs
1 tbsp white wine
2 tbsp grated vegetarian pecorino or parmesan-style cheese
Salt and black pepper
1 tbsp olive oil
1 garlic clove, crushed
1 small bunch of wild garlic leaves, washed and shredded (you can use fresh mint or basil if you can't get hold of wild garlic)

1 To prepare the asparagus, first snap off and discard the woody ends. Cut the spears into 2–3cm lengths. Bring a large pan of salted water to the boil, add the asparagus, blanch for 2 minutes and drain.

2 Put the eggs into a bowl with the white wine and 1 tbsp grated pecorino and whisk together. Season well.

3 Heat the grill. Heat the olive oil in a 22‑24cm nonstick frying pan. Add the asparagus, garlic and wild garlic and saute over a medium heat for 2 minutes, then reduce the heat.

4 Pour in the egg mixture and draw in from the sides with a wooden spoon to allow the uncooked egg to run underneath.

5 Cook gently for 5 minutes. Sprinkle with the rest of the cheese and flash under the hot grill to finish cooking the top.

6 Slide from the pan on to a large plate and cut into wedges to serve.