- 6 rashers smoked streaky bacon
- 3 duck eggs (or 5 large hen's eggs)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 500g asparagus, about 30 medium spears
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 50g hazelnuts, toasted and crushed
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
For the dressing
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.