My absolute favourite food in the world is an egg. Fried is my favourite but not the healthiest, poached is second, then boiled, then scrambled. My favourite springtime food is asparagus. So we tend to eat a combination of the two a lot in May. This is a new version of the divine duo, seen on TV cooked by Scottish chef Tom Kitchin. It is divine with crusty bread for dipping in the juices. If greedy, double the quantities. At the moment we are eating asparagus almost every day, so watch out for more recipes! 
Serves 2
bunch of asparagus
2 eggs
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2-3 tbsp vegetable stock 
Wash and trim the asparagus. Heat the olive oil in a frying pan, add the asparagus and fry gently. After a couple of minutes, add the vinegars and cook gently until the asparagus is cooked. Remove the asparagus from the pan but leave the pan on the heat. Add a little hot stock to the vinegar and reduce to make a thickened sauce [below]. At the same time, poach eggs in a separate saucepan. Place the eggs on top of the cooked asparagus, drizzle with the vinegar reduction, and sprinkle with a good pinch of black pepper. 
5 to remember
favorito/a – favourite
el mundo – world
el huevo frito – fried egg
el huevo escalfado – poached egg
los revueltos – scrambled eggs
Filed under: A love of food Tagged: Andalucia, asparagus, balsamic vinegar, cooking, eating in Spain, esparragos, food, food photography, fried egg, huevo escalfado, huevo frito, living in Andalucia, living in Spain, lunch, May in Spain, poached egg, recipes, red wine vinegar, Sandra Danby, Spain, spanish finca, Spanish food, spring in Spain, Tom Kitchin
