I’ve generally don’t really love asparagus unless it’s charred on a BBQ grill. While rustling around my fridge recently looking for inspiration for a bit of a breakfast cook-up, I found some asparagus which was on its way to looking a bit sad, I decided to try out a recipe I saw on a segment Jamie Oliver did on asparagus. So simple. So Worcestershire saucy. So yum. Accidentally my photo turned into a ‘B’ is for breakfast.

Serves 2 for brekki


  • good lug of olive oil
  • garlic – 4 cloves peeled and finely sliced
  • mixed mushrooms – 2 handfuls, roughly chopped
  • small bunch asparagus spears – woody ends snapped off & cut into bite-sized chunks
  • small handful of parsley – roughly chopped
  • 8 Tbs Worcestershire sauce
  • 2 tsp butter
  • salt & pepper
  • your choice of bread to toast


  1. Put a large fry-pan on a high heat and add the olive oil.
  2. When oil is hot add the garlic
  3. Whack bread in toaster
  4. Add mushrooms and asparagus to the pan and toss and fry for 4 mins
  5. Add parsley to the pan along with the Worcestershire sauce and butter
  6. Take pan off heat and shake and stir for around 30 seconds, or until the butter is melted and the sauce has reduced down a little
  7. Season to your taste, then spoon over the slices of the hot toast.