Asparagus with dry cured bacon and poached eggs
Pull out all the stops with this classy twist to bacon and eggs.
600g-800g fresh asparagus
200g dry cured bacon or streaky bacon
2 tbsp (30ml) olive oil
Salt and freshly ground black pepper
Squeeze of lemon juice
50g Parmesan, freshly shaved
Trim the woody ends of the asparagus and wash under cold water.
Heat a frying pan with a little olive oil and fry bacon until crisp and golden. Remove from pan and drain on absorbent paper. Set aside and keep warm.
Bring a pot of water to the simmer and place steamer on top.
Place asparagus neatly inside and steam for 3 to 4 minutes, or until just cooked (al dente).
Bring 3 cups of water to the simmer and add vinegar.
Crack an egg into a cup and gently tip into the simmering water. Poach gently for 2 minutes, and carefully remove from liquid, using a slotted spoon. Do the same with all the eggs.
Arrange asparagus, bacon and eggs onto platter and drizzle with a little olive oil.
Season with salt, pepper and fresh lemon juice.
Garnish with Parmesan shavings and serve immediately.