Thomasina Miers’ recipe for asparagus with fried egg and salsa macha | The simple fix

Nutty, garlicky chilli oil + chargrilled seasonal asparagus = spring in brunch form

Salsa macha is a Mexican sauce I am in love with. Garlic is poached gently in oil, followed by peanuts, dried red chillies and sesame seeds. The resulting (highly addictive) oil is drizzled over the hundreds of different seafood tostadas; a dish found up and down the coastline of Baja California.

But I think it adds excitement to almost anything it touches, and goodness knows we need a bit of that while we’re all still cooped up at home. This is my hazelnut version, which I think is glorious with asparagus.

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