- 8 asparagus spears (about 300g), woody ends discarded
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 4 long thin slices rustic bread (preferably sourdough)
- 8 rashers smoked streaky bacon or pancetta
- 4 duck egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.