Asparagus and Sweet Potato hash with Avocado and Egg recipe

A seasonal, vegetarian brunch to enjoy this May


The British asparagus season opened officially on St George’s Day – 23 April – and lasts for just eight short weeks. There are just over 100 growers in the UK from Cornwall to Scotland, although the traditional heartland is the Vale of Evesham in Worcestershire. About 2,300 hectares of farmland is devoted to the crop, which is worth £29 million to British farmers. Asparagus is an enormously versatile vegetable, used in everything from soups to stir-frys but is excellent simply steamed and served with melted butter. 


Here’s a simple innovative brunch recipe packed with goodness from British Asparagus. It’s easy to prepare and delicious to eat.

Serves: 2

Preparation time: 5 minutes

Cooking time: 20 minutes

You’ll need

1 sweet potato, peeled and cut into small chunks

1 bunch British asparagus spears, halved

3tbsp olive oil

1 shallot, finely sliced

2 handfuls of sweetcorn – frozen is fine

1 tsp garlic granules

1 tbsp sliced jalapeno peppers from a jar (optional)

1 avocado, sliced

1 lime

2 eggs


1. Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for five minutes, then add the asparagus for two minutes until softened, before draining and leaving the vegetables to steam while you heat half the oil in a large frying pan. 

2. Tip the potatoes and asparagus into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the vegetables are browned and toasty.


3. While the vegetables are cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into two bowls, add slices of avocado, squeeze some lime over and top each with a fried egg.