It's not often I have the whole house to myself.  When I do the atmosphere of calm is palpable.  It was when I was alone in the house I heard the kitchen clock tick for the first time, until then I had no idea it had an audible tick. Most of us need some solitary moments just to be. Whenever they occur I like to just breathe deep and listen to the silence.  The other day I found myself alone at lunch time and ravenous.  There was a bunch of asparagus in the fridge, some eggs and a ripe tomato sitting out on the counter.  The perfect solitary lunch.

Poached Eggs and Roast Asparagus.

2 large cage free eggs

1 tablespoon of white wine vinegar

Sea salt and freshly ground black pepper

1 bunch of skinny asparagus (if they are thick use a vegetable peeler to peel off the tough outer edges)

Olive oil

Squeeze of fresh lemon

Feta or blue cheese crumbles (optional)

Heat the oven to 425F

Cut the tough ends off the asparagus.  Place on a baking tray, sprinkle over a couple of gulgs of olive, oil, salt and pepper.  Shake well so each spear is lightly coated in oil and seasonings.

Place in the oven and roast for approximately 15-20 minutes depending on the thickness of your asparagus. Give it a shake now and then allow even cooking.

Heat a small saucepan of water to the boil.  Add the tablespoon of white wine vinegar (this will stop the whites of the eggs spreading and falling apart).

One at a time crack the eggs into a small bowl then slip them into the boiling water. Cover, turn down to a simmer and cook for approximately 3 - 4 minutes for runny.

When the asparagus is cooked take it out of the oven and remove to a plate.

When the eggs are ready, lift them out of the water with a slotted spoon, drain the excess water and place them on the top of the asparagus.  Grind a little black pepper and sprinkle some sea salt over the top.  If you wish, add some feta or blue cheese crumbles.  Add a couple of slices of tomato to the plate and pour over a drizzle of olive oil.  Enjoy - in peace.