- 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 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
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.