Monday, November 05, 2012

958


Lunch in 5 minutes.

Asparagus quickly blanched.  One egg put in the pan to gently fry.  Tarragon picked from the garden and roughly chopped.

Still crisp asparagus onto the plate, topped with a fried egg, shavings of parmesan, salt and tarragon.


Delicious.


2 comments:

Sarah said...

YUM!

Catherine said...

Your food photos always look amazing Victoria. x