- 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
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.