Just thinking about this lunch now makes me smile. Simply and far-from revolutionary, it’s fresh, new season asparagus fried in butter and oil (with a whole fat clove of garlic and salt and pepper to flavour everything, plus a squeeze of lemon at the end to make it sparkle), a poached egg or two on top, loads of Lincolnshire Poacher cheese is grated over and this all stretches and oozes over of a slice of bread which sucks up all the salty-lemony-buttery-yolky juices. It really is just a little moment of perfection how everything works together – the charred crunch of earthy-sweet asparagus, the slick rich yolk, the salty bite of the cheese, the soft chewyness of the bread… This is my food heaven.
And would you believe it, it’s also great with beer! Try pairing a wine with this and you’ll get yourself in all kinds of bother. Instead, pop the crown off a bottle of English-style IPA - Meantime’s IPA, Downton’s Chimera, Thornbridge’s Halcyon and Worthington’s White Shield would all be totally awesome. Their grassy, earthy notes along with the sweet malt backbone and the dry, lingering hops just have a wild fling with the richness of the yolk and cheese while the fresh spears of asparagus are enhanced by everything the beer can throw at it.
What could be better? And it’s all just so bloody gloriously English that it makes me proud.