Asparagus is finally hitting our stores, which is a huge celebration as Spring is officially here.

Pancetta or streaky bacon can be used for wrapping the asparagus.  It adds a delicious crispy note to the asparagus and is the perfect accompaniment to the soft boiled egg.

Preparation time - 10 minutes

Cooking time - 6 minutes

Skill - easy

Serves 2

Ingredients

10 spears asparagus

5 slices pancetta or streaky bacon (cut in half)

1 Tbsp olive oil

Sea salt flakes

Cracked black pepper

2 eggs

Method

Hold the asparagus spear, and snap the end off.  This technique will snap the tender to the tough part of the stalk off.  Keep the tough ends for a stock.

Wrap each spear of asparagus in the pancetta/bacon.  

Heat a fry pan up over moderate heat.

Drizzle 1 tablespoon of oil into the pan and place the asparagus spears in the hot pan.

Keep rotating the asparagus so the pancetta/bacon becomes crispy and golden and the asparagus just cooks.

Put a small saucepan of water on and bring to a rolling boil.

Plunge the eggs into the boiling water and remove and repeat a couple of times.  This shocks the eggs so the shells do not crack. 

For soft boiled eggs boil for 4.30 minutes.  Remove immediately.

To serve, place the egg in an egg cup surrounded by the asparagus.  Crack open the egg, sprinkle with a little salt and pepper and dunk the asparagus into the yolk.