John Thorne

When I first read about this dish in Nigel Slater's rather hypnotic Kitchen Diaries, I thought, "Where have you been all my life?" I love fresh peas as fresh from the garden as I can get them and often eat a whole bowlful at night just before going to bed. Who thought I could have them for breakfast, too? You might point out that Nigel hadn’t meant this as a breakfast dish, which is true but irrelevant. I love fresh asparagus on toast for breakfast — heat minced garlic in butter in a small skillet until softened, add half a cup of water and bring it to a boil, put in asparagus cut into short lengths, cover, and cook for 7 or 8 minutes. Make toast, butter it if you’re in a luxuriant mood, and pour over the contents of the skillet. What are you waiting for? Eat.
-John Thorne, NYT