Peel and slice the onion; seed and dice the chilli, then seed and slice the capsicums.
Heat the oil in a large frying pan or a wok with a lid. Peel the garlic, crush it into the oil and add the onion, chilli and capsicum, with salt and pepper to taste. Stir-fry for 1 minute, then cover and cook over high heat for 3–4 minutes, shaking the pan occasionally.
Trim the woody ends from the asparagus, then cut each of the spears into four pieces. Add the asparagus to the onions, cover the pan and cook for 7 – 8 minutes, stirring occasionally. Preheat the griller to high.
Stir the drained tomatoes into the pan, increase the heat and bring the mixture to simmering point; cook, uncovered, for 2 minutes.
Meanwhile, brush one side of each bread slice with a little oil and toast under the griller.
Lightly beat the eggs, then add to the vegetables and cook over moderate heat, stirring, until the eggs are just set.
Serve the piperade on individual plates alongside the toast, and garnish with the sprigs of chervil.
To make a more substantial meal, you could serve the piperade with sautéed potatoes instead of the toasted bread.
Sliced button or oyster mushrooms can replace the asparagus; cook with the onions for 1–2 minutes before the tomatoes are added.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and selenium and zinc.