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Asparagus with eggs and bacon

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

400 g asparagus spears
4 free-range eggs
250 g wood-smoked, streaky bacon, chopped
100 g butter, melted
Sea salt and freshly ground black pepper

Method

Blanch the asparagus spears in a saucepan of boiling water.

Place the eggs in a saucepan of cool water, then turn up the heat. When simmering, remove from the heat and leave to stand for 2 to 3 minutes for soft-boiled eggs. Rinse under cool water to stop the cooking process.

Fry the streaky bacon in a pan over a medium to high heat until crisp and golden.

Arrange the asparagus on a serving platter and drizzle with the melted butter and lemon juice, before topping with the streaky bacon.

Tear open the soft-boiled eggs and arrange around the blanched asparagus.

Season to taste and serve straight away.