Preparation and cooking time
- 6rashers smoked streaky bacon
- 3duck eggs(or 5 large hen's eggs)
- 500gasparagus, about 30 medium spears
- 50ghazelnuts, toasted and crushed
For the dressing
- 3 tbsphazelnut oil
- 2 tbsprapeseed oil
- 1 tbspcider vinegar
- 2 tspsmooth French mustard
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.