Inside my lunchbox

Roasted sweet potato and broccoli. A little bit of black pepper.

Spinach salad with purple cabbage, red pepper, green apple, feta. Balsamic.

A meal for one when it is late

Asparagus Mimosa is the first recipe I had the courage to try out of Yotam Ottolenghi's Plenty.
He suggests topping with chopped tarragon and using high quality asparagus - freshly picked from a farm of course. I think I saw mimosa and bookmarked it thinking it was a delicious cocktail recipe that somehow incorporated vegetables. (Having had a beet martini I know there must be other vocktails out there...)

1 pound asparagus cleaned and trimmed.
1 egg
1 tsp olive oil
Capers
Salt & Pepper

Blanch asparagus in salted water for 3 minutes.
Soft boil and egg. I recommend 9 minutes exactly. Submerge egg in cold and allow to cool. Peel egg and chop roughly. Combine with asparagus, a drizzle of olive oil and capers if you have a jar in the refrigerator. Sprinkle with salt and pepper.