Delia's Alpine Eggs with Asparagus & Cheese

I usually like to buy British asparagus when it's in season but when I was in Waitrose they had a load reduced and I really fancied some so I bought two bunches.

My initial intention was to make some asparagus soup but I then had a change of heart . I had a look through some of my recipe books for inspiration and I found it in Delia Smith's Vegetarian Collection - Alpine Eggs with Lancashire Cheese and Asparagus.

I couldn't get any Lancashire cheese from the local shop, so I used Britain's oldest type of cheese - Cheshire cheese instead, since this is also a crumbly cheese.

The recipe serves 2 people. I adjusted the recipe to serve 2 adults and 2 x children so I used a total of 6 large eggs (2 each for the adults and 1 each for the children), two bunches of asparagus and a whole 225g pack of Cheshire cheese. You could also use cottage cheese instead, for a low fat option.

This is a very simple recipe - partially steam the asparagus and place in an oven proof dish (I used my lasagna dish), carefully crack the eggs over the asparagus, season and then cover with the cheese and a few flecks of butter. Bake in the oven for about 15 minutes or until the eggs are how you like them.

Serve with some fresh bread rolls for a satisfying and nutritious lunch!

I think I may try this with spinach and cottage cheese next time.