Simon Rimmer served up Charred Asparagus With Hazelnut Pesto on Sunday Brunch.

The ingredients are: 4 x thick sliced rye bread slices, oil, 4 eggs, and 16 x British asparagus spears.

For the pesto: 100g well toasted hazelnuts, bunch basil, 200ml olive oil, 2 cloves garlic, Zest of 1 lime, 70g grated veggie Parmesan.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.