Heat grill to High and cook the bacon
for 5 mins until crisp, then snip with
scissors into pieces. Set aside. Cook the
eggs in boiling water for 8 mins (5 mins
for hen’s eggs), drain and plunge into ice
water, to cool as quickly as possible.
Make the dressing: whisk all ingredients
together with seasoning. Prepare the
asparagus by snapping off the base of
each spear – it’ll break at the tender point.
Just before serving, put the nuts and
bacon into a warm oven. Halve the eggs
and season. Bring a pan of salted water
to the boil; cook the asparagus for about
5 mins, until just tender. Drain, then
divide between plates. Add egg halves,
sprinkle with nuts and bacon, then drizzle
with dressing in a zigzag pattern.