Spring in Provence: Quick Love Asparagus Recipe
David & Karen Taylor · Lunchtime Meals · Provencal Recipes · TasteContributor blog post by David Taylor:
The first asparagus has arrived in the markets. Steamed for about 10 minutes, a drizzle of olive oil, shavings of parmesan and then a soft free range boiled egg – perfect for lunch in the spring sunshine.
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