Vicki and Alan are Bath’s Riverford reps. They’re loving all the seasonal veg that’s being harvested right now and are sharing this Riverford recipe to help us put it to good use. “Asparagus is surely the vegetable which sparks the most joy when it comes into season – it’s so delicious and so quintessentially British,” says Vicki. “The season is short, so we make the most of it while we can. Often that simply means steaming the delicate spears briefly, then serving with a little butter, or dipping them into a soft-boiled egg. But if you have a little more time, this hash makes a fantastic lunch or light supper. “You can fry your eggs instead of poaching, but if you do poach, then use the freshest eggs, so the white seals around the yolks (adding vinegar helps with this too).”
Heat the oven to 220C/425F/gas mark 7.
Cut the potatoes in half (or quarters if they’re large), then place in a pan of salted water. Bring to a boil and cook for 12-15 minutes, until tender. Drain and lightly crush with a potato masher or fork.
While the potatoes are cooking, put another pan of water on the heat and bring to a bare simmer (no bubbles).
Toss the asparagus in 1 tbsp of oil in a baking dish. Add a splash of sherry or red wine vinegar and the smoked paprika, and season with salt and pepper. Roast in the oven for 8-12 minutes (depending on the thickness), until tender.
Heat 1 tbsp of oil in a frying pan. Add the onion and cook slowly for 10 minutes to soften without colouring. If it starts to catch, add a splash of water and reduce the heat. Crumble in the chorizo and increase the heat slightly. Fry for 4-5 minutes to cook the chorizo through, then stir in the potatoes and warm through. Add the parsley and season to taste.
Add a good splash of vinegar to the simmering pan of water. Crack the eggs into individual ramekins or small bowls. Use a spoon to swirl the water so it looks like a whirlpool and gently drop the eggs into the centre, one at a time, and poach for 3 minutes, then remove with a slotted spoon and drain on kitchen paper. Sprinkle the eggs with a little salt before serving them on top of the potatoes and asparagus.