- 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.