Nothing more delicious for an easy weekend brunch than fresh asparagus.
1-2 bunches of asparagus, ends broken off
4 slices wholegrain bread, toasted
freshly ground black pepper, to taste
1 large tomato, sliced into wedges
4 sprigs parsley for garnish
Place asparagus stem end down in rapidly boiling water for 5-10 minutes or until tender. Drain.
Break eggs into boiling water and poach for 3-4 minutes. Drain.
Serve asparagus and eggs on toast.
Top with freshly ground pepper.
Garnish with tomato and parsley.