Asparagus and Bacon, were made for each other. Due to impatience and negligence, this didn’t turn out quite right for me. Follow the instructions below and I’m sure you’ll get a better result.
The beauty of this dish is that apart from the potato mash, no seasoning is required. I made a mash so that it’ll be a bigger meal. If you exclude the carbohydrate, it’s a breakfast fit for a king.
Here’s how to make your own Asparagus in Bacon & Egg Jacket.
- 3 streaks of bacon, halved lengthways
- 6 stalks of asparagus
- 2 large eggs
Using the smoked bacon, wrap the sticks of asparagus. Grill in the oven at 200°C till brown and crispy, flipping them at midpoint. (They looked so good that I got impatient and hungry, so they didn’t make it to the slightly crispy and almost charred stage. I couldn’t do it, but you can.)
There’s a trick to getting them right even though you can’t see what’s going on inside. Stick a pot of water on the hob and get your eggs in. Make sure there’s enough water so that the eggs are completely submerged. Hit the switch to full whack. Once the water boils, turn off the heat and let the eggs soak for about 3 minutes. Flush them briefly with cold water and place them on those little egg holders, or shot-glasses would do. With the ‘sharper’ tip of the eggs pointing downwards, lop the tops off with a knife. Say hello to your golden yolks.
To consume, grab a stick of that pretty asparagus, with your fork or fingers, it doesn’t matter. Dunk it into the soft-boiled eggs and take a bite. Let the incredible nuttiness of asparagus mingle with the smokey aroma of bacon. Pay attention to the lush gooey texture of the egg, holding everything together. And just before you swallow, have a little wad of potato mash join the party.
Feel like a king yet?