The pic above is how I imagine my Bank Holiday might be – the reality is somewhat different! I do have a soft-top car but that’s where the similarities end … (actually I do have a rug, radio, pair of wellies and hamper but they don’t generally have an outing all together – maybe they should). I guess what I am saying is that it would be great to get out and about regardless of the weather and be prepared for all eventualities but my reality is often closer to home.
I shall be entertaining a little – it’s my daughter’s birthday but I’m leaving the cooking to someone else although there will be a little home-made cake (so that I can have a sliver); and my son is hanging around for a lazy weekend of sport and film watching so will need feeding at regular intervals; and I shall encourage everyone to eat at least one thing ‘al fresco’ so that they can admire my efforts in garden-clean-up and spruce-up time, the inevitability of nurturing and loving a vegetable and herb plot.
There will doubtless be a Sunday type roast (but maybe not on Sunday) and a deli-type spread (so easy to throw together) but brunch will be where I shall put in a little more effort this holiday. I love this type of meal but only tend to cook when a weekend allows or an extended Bank Holiday permits the laissez-faire attitude it requires for laid-back dining.
So my weekend recipe is one that we shall eat for brunch and use the best of this early season’s asparagus – which incidentally is ridiculously cheap or good value at the moment (something to do with the weather being ideal for early cropping and picking). I grabbed a bundle for just £1!
This is a nutritious brunch dish packed with all the goodness of vegetables, avocado and an egg. We tried it yesterday so that you might consider cooking it today or tomorrow. There’s corn there too but if you can’t digest easily (and some bariatrics do find this tricky, then substitute some cooked green beans instead or leave out). I also like to add a little ‘hotness’ with a few sliced jalapeno peppers but you don’t have to follow my lead on that one – just enjoy and make the most of your Bank Holiday!
ASPARAGUS AND SWEET POTATO HASH WITH AVOCADO AND EGG
1 sweet potato, peeled and cut into small chunks
1 bunch asparagus, spears halved
low-cooking spray or mist
1 shallot or small onion, finely sliced
2 handfuls prepared sweetcorn (frozen is fine to use)
1 tsp garlic granules or 1 crushed clove
1 tbsp chopped jalapeno peppers from a jar (optional)
salt and freshly ground black pepper
2 medium eggs
1 avocado, sliced
- Fill a pan with boiling water, add the sweet potato chunks and bring back to the boil. Simmer for 5 minutes, add the asparagus and cook for a further 2 minutes until softened. Drain.
- Generously spritz a large frying pan with low-fat cooking spray or mist. Heat, add the potatoes and asparagus with the shallots, sweetcorn, garlic and jalapenos if used. Toss to mix and season with salt and freshly ground black pepper to taste.
- Cook, stirring occasionally and spritzing a little more if necessary, until the vegetables are browned and toasty.
- While the vegetables are cooking and almost ready heat another non-stick frying pan spritzed with low-fat cooking spray or mist and fry the eggs.
- Spoon the vegetables into 2 serving dishes, top with the slices of avocado, squeeze over some lime juice and top each with a fried egg. Serve at once.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 400
Image courtesy of http://www.britishasparagus.com