Asparagus (bacon and eggs)

Asparagus is in my view a delicious treat it also has to be currently the most written about vegetable. Pick up any recent food article or supplement and you will find that this green delicacy features. The short English season started last week on St Georges Day and will carry on until June.

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.