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Friday, 25 April 2014

Asparagus with poached eggs

Asparagus and poached eggs
With English asparagus season upon us - we are looking forward to more dishes like this.
Asparagus with poached eggs needs nothing else, other than a touch of seasoning. We've added toast and rocket salad for a more filling experience under 400 calories.
The main secret to a good poached egg is to have the freshest possible eggs you can lay your hands on. Boil a saucepan of water, turn down to a simmer (no big bubbles) and add a dash of vinegar. We don't swirl the water as some people do, just gently lower the eggs and cook for around 2 minutes.
We've managed to grow a few asparagus plants of our own, in a very small (half a square meter) part of the flower border! Much tastier than the roses they share the bed with… When the asparagus appears, which can literally be overnight, they do look like alien vegetables. Not the prettiest thing in the border, but certainly the tastiest. We love experimenting and growing whatever we can, where we can. Sometimes, we're amazed at the results and how little room you need to grow some vegetables. We planted just one courgette seed last year, in the flower bed, and we were invaded, with round courgettes for most of the year! It also made a lovely structural plant - plus you get the courgette flowers to play with, which we might do this year.
Do you know how many calories you can eat each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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