Ingredients:

  • 2 Tbsp White Wine Vinegar (or Champagne Vinegar)
  • 1 Tbsp Finely minced shallot or red onion
  • 1 Tbsp Dijon Mustard (smooth, classic kind)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 6 Tbsp Extra Virgin Olive Oil
  • 8 large slices (approx. 150 g) Smoked Streaky Bacon, cut into 1 cm lardons
  • 4 large Free-Range Eggs (room temperature)
  • 400 g Medium-thick Asparagus Spears, tough ends snapped off
  • A handful (approx. 50 g) Rocket (Arugula) or mixed salad leaves (optional, for plating)

Instructions:

  1. Whisk the Vinaigrette: In a small bowl, combine the vinegar, minced shallot, Dijon mustard, salt, and pepper. Whisk well until combined.
  2. Emulsify: Slowly drizzle in the olive oil while continuously whisking vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning. Set aside.
  3. Render the Bacon: Place the bacon lardons in a cold frying pan. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is deeply golden and very crisp (about 7–9 minutes). Remove the crispy bacon with a slotted spoon and drain thoroughly on a paper towel-lined plate. Reserve 1 teaspoon of the bacon fat.
  4. Boil the Eggs: Bring a large saucepan of water to a rolling boil. Gently lower the room-temperature eggs into the water using a spoon. Cook for 6 minutes and 30 seconds for a reliably soft, jammy yolk.
  5. Chill and Peel Eggs: Immediately transfer the eggs to a prepared ice bath to halt the cooking process. Leave in the ice bath for 5 minutes. Crack and peel the eggs gently under cool running water. Halve or quarter them for plating.
  6. Cook the Asparagus: Use the boiling water from the eggs. Add the asparagus spears and blanch for 2–3 minutes, until bright green and crisp-tender. Drain immediately and plunge it into cold water to lock in the color. Drain well and pat dry.
  7. Finish Asparagus: Toss the drained asparagus in the frying pan with the 1 teaspoon of reserved bacon fat over low heat for 30 seconds to add smoky flavor.
  8. Assembly: If using salad leaves, lightly dress them first with a small amount of the vinaigrette and distribute among 4 plates. Arrange the warm asparagus spears, scatter the crispy bacon lardons, and carefully place the halved jammy eggs on the salad. Drizzle the remaining Dijon Vinaigrette generously over the dish and serve immediately.