Such a simple combination, yet such a divine result. The tip to this recipe is getting the freshest organic eggs and the very best asparagus you can find (don’t even bother out of season).

1 bunch asparagus (whichever colour you fancy)
4 eggs (preferably organic)
1 tbsp butter
2 slices sourdough bread – crusts removed (for breadcrumbs – a couple of days old is fine)
salt and pepper

Roughly cut up the slices of bread and pulse in a food processor until rough breadcrumbs are formed. Heat the butter in a frying pan, when hot add the breadcrumbs. Stir and shake frying pan regularly until crumbs are golden brown. Remove from frying pan and drain on kitchen paper.

Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use them in a stock. Place green and purple asparagus in boiling water for 4 – 6 minutes, or until a knife passes through the thickest spot without resistance.

Meanwhile bring to the boil 1.5 litres of water with a teaspoon of vinegar. When the water is boiling swirl the water with your spoon to create a whirlpool. Crack your egg into a cup or small bowl, and when the water is spinning gently slip the egg into the centre (this helps it form a round shape). Wait 20 seconds before re-swirling and slipping in the next egg (limiting it to two eggs at a time). 2 ½ minutes produces soft yolks. Remove eggs with a slotted spoon and rest the slotted spoon on a clean tea towel to absorb the moisture. Remove debris in the pan before poaching more eggs.

The asparagus spears should still maintain their vibrant colour, and not droop. Do not refresh in cold water (it will affect the flavour), simply drain on a clean tea-towel.

Place half the asparagus on each plate, top with two eggs, salt and pepper and sprinkle over breadcrumbs. Serve immediately.