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Asparagus salad with egg and bacon

Name: Asparagus salad with egg and bacon
Prep time: 5 min
Yield: 2
Ingredients: 250g Thin asparagus, trimmed; 2 Large free-range eggs; 4 Rashers lean bacon, visible fat removed; A hanful of watercress, baby spinach or rocket; 4 Tsb reduced-fat vinaigrette dressing; Salt and freshly ground black pepper

This is a lovely way of eating the new season asparagus. You could also add some mushrooms or griddles tomatoes for a more substantial breakfast.

Preparation Time	5mins
Cooking Time	68mins
Level	Easy
Serves	2
Free Food	FF

Ingredients

250g Thin asparagus, trimmed

2 Large free-range eggs

4 Rashers lean bacon, visible fat removed

A hanful of watercress, baby spinach or rocket

4 Tsb reduced-fat vinaigrette dressing

Salt and freshly ground black pepper

Method

Cook the asparagus in a pan of boiling water for 2 minutes, then reduce the heat and simmer for 3-4 minutes until the adparagus is just tender. Drain and set aside.

Meanwhile, bring some water to the boil in a saucepan, reduce the heat to a bare simmer and gently break the eggs into hot water. Cover and leave to cook for 3-4 minutes until the whites are set but the yolks are still runny.

Grill the bacon until crisp and golden brown. Drain on kitchen paper.

Toss the asparagus and salad leaves in the dressing and divide between 2 serving plates. Top with the poached eggs and bacon and season with salt and pepper. Serve immediately.