To get ahead, follow the recipe to the end of step 2, then cover and refrigerate overnight, until needed.
Together
By Jamie Oliver
Ingredients
2 spring onions
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
extra virgin olive oil
1 bunch of flat-leaf parsley (30g)
4 rashers of higher-welfare smoked streaky bacon
200g sourdough bread
olive oil
1kg asparagus
8 large free-range eggs
Top Tip
Perfect for a sunny gathering, served with Cheese puffs, Stuffed salmon, Potato salad, Roasted tomatoes, Tasty greens and Wimbledon summer pudding.
Method
- Roughly chop the green part of the spring onions and place in a blender with the mustard, vinegar and 6 tablespoons of extra virgin olive oil. Tear in three-quarters of the parsley leaves, add a swig of water and blitz until smooth. Season to perfection, tasting and tweaking.
- Pick the remaining parsley leaves into a bowl, then trim, finely slice and add the whites of the spring onions, and cover with water.
- Put a large non-stick frying pan on a medium heat. Finely slice the bacon, chop the bread into 1cm chunks, and place it all in the pan with 1 tablespoon of olive oil and a good pinch of black pepper. Cook for 15 minutes, or until golden and crisp, tossing regularly. Keep in the pan, ready to reheat.
- Divide the dressing between a large serving bowl and a smaller bowl, ready for drizzling.
- Snap the woody ends off the asparagus, then cook in a large pan of boiling water for 3 minutes, or until just tender. Use tongs to transfer the asparagus straight into the larger bowl of dressing, tossing to coat.
- Gently lower the eggs into the boiling water with a pinch of sea salt to cook for 6 minutes, then drain, cool under cold running water, and peel.
- Heat up the croutons. Halve the eggs and dot among the asparagus. Drain the parsley and spring onion garnish, pat dry, then scatter over the top, and take everything to the table – the asparagus will be delicious hot, warm or cold. I enjoy this starter with a glass of quality cold sparkling cider.
To make this dish vegetarian, swap the bacon for a pinch of smoked paprika when frying the croutons.
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