P1120704

The asparagus season has started here in England and I have been so looking forward to it.  For that reason, we are feasting on the stuff at any opportunity, and will probably be sick of it by the end of its short season.

This is a simple meal of asparagus, topped with a couple of crispy slices of streaky bacon, accompanied by some toast smothered in butter and a soft boiled egg to dunk the asparagus spears in.  You may see that I slightly over-cooked the egg so there was no dunking for us – not a mistake I will make again!

The asparagus came from Kenyon Hall Farm (also the people who run our box scheme Northern Harvest).  The eggs were from Abbey Leys Farm – I follow Delia’s method for boiling eggs.  The streaky bacon was care of Sue at Little Heath Farm, and the bread from Barbakan.  So all in all a pretty local meal – and a tasty one at that!

P1120708

Asparagus with crispy bacon and a soft boiled egg

Serves 2

Bundle of asparagus spears
4 slices streaky bacon
2 eggs
4 pieces of bread
Butter

Prepare the asparagus by gently bending the stems until they naturally snap – discard the woody stem. My preferred method of cooking asparagus is as follows (but feel free to cook them however you choose): Heat a narrow pan of water about half full until simmering. Use an elastic band to gently fasten the bundle of prepared asparagus together and place in the simmering water – the water should come at least half way up the stems. I use another pan of equal size, placed upside down on top of the first pan. This method enables the stems to cook in the water, and the delicate tops to gently steam.

Meanwhile, put your eggs on to boil – I follow Delia’s method for soft boiled eggs.

Cook the streaky bacon in a frying pan until nice and crisp.

When the asparagus is cooked, turn of the heat. Pop the slices of bread into the toaster and lightly toast. Take the cooked eggs out of the water and pop into your favourite egg cup – gently cut the top off to reveal the golden yolk. Butter your toast and pop it on the plate, along with a pile of steaming asparagus and top with the crispy bacon.

Eat immediately!

About these ads