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Ingredients
- 24 spears green asparagus, stalks snapped off
- 30g butter
- 6 duck eggs
- Salt
- Freshly ground pepper
- 12 rashers good-quality bacon
Method
Pre-heat grill. Blanch asparagus in boiling salted water and refresh in iced water. Drain on a tea towel. Heat a non-stick frypan over a low heat, add butter and fry eggs gently without colouring. Season. Grill asparagus and bacon for a minute on each side. Serve four spears and two rashers with each egg.
