One of Oliver’s favorite expressions is “What grows together goes together”. Sussex Asparagus is now on the menu in all our restaurants and for home cooking we recommend this recipe for Chargrilled Asparagus with Smoked Bacon and Soft Poached Egg. Try it alongside our Nutbourne Bacchus, a very fresh, herbaceous and aromatic still white wine - the pairing is sublime.
Ingredients For 4 people
24 Asparagus Spears
2 Rashers Smoked Bacon
A little Rapeseed Oil
Salt & Freshly Ground Black Pepper
8 Hens Eggs
1 Tablespoon Vinegar
Sour Dough Breadcrumbs
Green Herb Oil
Method
Blanch the Asparagus in rolling boiling water for 5 minutes, drain and refresh under cold water. Transfer onto kitchen paper to absorb any remaining water.
Cook the bacon in an air-fryer, pan or hot oven until very crispy, then cut into strips.
Brush the asparagus spears with oil and season with salt and pepper. Prepare a hot BBQ or ribbed griddle to char the asparagus at the last minute,
Meanwhile, poach the eggs. (I am sure one poached egg per person would be sufficient but Oliver has prepared the dish with two!). Bring a large pan of water up to simmer, add vinegar to the water to help set the egg whites. Break each egg into a cup, give the water a stir, then smoothly pour the egg into the water. Cook for 3 minutes then gently lift them out onto kitchen paper with a slotted spoon.
Char the asparagus on a hot grill for 1-2 minutes on each side. Arrange on individual plates, scatter on the bacon strips then top with poached eggs. Finish with breadcrumbs and green herb oil, serve immediately.
