Whilst our cafe is not able to open to the public as normal, we’re doing boxes of delicious provisions for local collection and delivery, and all the ingredients in the below recipe are available at the moment.

Serves 1

1 handful of asparagus spears
1 organic or free-range egg
A thick slice of good bread
Half a clove of garlic
Pure Sea Salt or Pure Sea Salt with Roasted Garlic
Freshly ground black pepper
Extra virgin olive oil
Halen Môn salted butter
A small handful of whatever soft herbs you have to hand

Place a small saucepan of water onto the stove and when it boils, gently lower the egg into it and set your timer for 6 minutes 30 seconds.

Prepare the asparagus by snapping of any tough ends and slicing diagonally.

Melt a good knob of butter in a small frying pan and season it with salt and pepper, add the sliced asparagus and gently cook. You don’t want to get any colour on the asparagus just delicately cook it in the seasoned butter.

Toast your bread and rub its surface with the cut clove of garlic and drizzle with a little olive oil.

Once your egg is done, peel under a cold running tap, slice in half and season well.

Bring everything together by piling the asparagus and herbs onto the toast finishing with the egg and a final drizzle of olive oil.

IMAGE + RECIPE: Sam Lomas