First time seeing the wild asparagus in the COOP supermarket, of course I would not miss out the opportunity to try them, it says in the leaflet that this is rather rare and there were only a few bunches in stock, so without hesitation, I grabbed one and put in the trolley.
Although it did not look like a big bunch, I have eaten them in 2 dishes. The first one was simply using some of them as as an extra ingredient to my Vietnamese Rice Roll. Most of the wild asparagus I have made a special cooked breakfast by wrapping them with streaky smoken bacon and dipped them in soft boiled eggs. This was inspired by the recipe in “Jamie at home”. On top of it, I have additionally made a simple lemon vinaigrette to serve along side, it freshened up the asparagus so you will not feel heavy at all even when eating 2 eggs.
- a bunch wild asparagus or normal green or white asparagus
- streaky smoked bacon
- 6 large free range eggs or freshest one you can get
- extra virgin olive oil
- 1 lemon
- 1 tbsp extra virgin olive oil
- Preheat the oven to 2o0ºC.
- Wash and drain the asparagus. The wild asparagus does not need trimming.
- Line a baking tray with aluminium foil.
- Prepare the lemon vinaigrette by squeezing the lemon juice into a small bowl, add in the olive oil & season with some ground salt and pepper.
- For every four stalk of asparagus, wrap a piece of bacon around it and then line it on the baking tray. Repeat until you finish all the asparagus.
- Drizzle some olive oil on top of the asparagus and bake in the oven for about 8 minutes or an extra 2-3 minutes if like them browner.
- In the meantime, cook some boiling water and pour into a saucepan, gently add in the eggs and cook for 4 minutes to get runny centre.
- When the asparagus & bacon are cooked, removed from the oven.
- Serve immediately with the lemon vinaigrette and dip the asparagus into the soft-centred eggs.