I have a very small asparagus bed, just a couple of rows, even so I get enough for a meal about every two days, just for me obviously as it is is too good to share. It almost seems to grow as you watch.
Armed with my crop of 8 spears I decided to pair it simply. I had some particularly great bacon purchased at a recent Northern Irish food event held in Borough Market. Kennedy bacon dry cured by hand in Omagh brands itself as "Bacon at its best" I have to agree www.kennedybacon.co.uk Luckily this is sold at Belfast International Airport so a supply can be topped up regularly.
A gift of eggs from Himley Browns Park Farm were just perfect to complete the dish.
I had a quick scan of recipes for inspiration and followed Tom Kerridge's cooking method for the asparagus in just a small amount of water and some butter.
The dish was asparagus, crispy bacon and poached eggs topped with a dressing and fresh chives. for the bacon this method cooked in the oven worked brilliantly www.baconmethod.com
So the ingredients comprised of
- lightly poached asparagus (5 minutes)
- crispy bacon cut into cubes
- poached eggs
- salad dressing
- fresh chives
For the dressing I mixed 2 tablespoons of olive oil, a splash of dill oil, 1 tablespoon apple vinegar (also from the Northern Ireland food event) a dash of runny honey, 1/2 teaspoon dijon mustard and some salt and pepper and gave it a good shake up in a jar.
Pour the dressing over the asparagus, bacon and eggs and top with fresh chives.
