A smart and stylish springtime starter that is super healthy to boot
Ingredients
- 6 rashers smoked streaky bacon
- 3 duck eggs (or 5 large hen's eggs)
- 500g asparagus, about 30 medium spears
- 50g hazelnuts, toasted and crushed
For the dressing
- 3 tbsp hazelnut oil
- 2 tbsp rapeseed oil
- 1 tbsp cider vinegar
- 2 tsp smooth French mustard
Method
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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.
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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.
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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.