Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
For the bacon dressing
- 100g/3½oz smoked and cured pork belly
- 60ml/4 tbsp sherry vinegar
- 100g/3½oz pork jus
- 1 tsp Dijon mustard
For the asparagus
- 50g/1¾oz butter, plus extra for frying
- 12 green asparagus, peeled
- 8 wild garlic leaves
- 2 free range eggs
- salt and freshly ground black pepper
Shopping List
- Pork Jus: 100g/3½oz
- Smoked and Cured Pork Belly: 100g/3½oz
- Sherry Vinegar: 60ml/4 tbsp
- Butter, plus extra for frying: 50g/1¾oz
- Green Asparagus, peeled: 12
- Wild Garlic Leaves: 8
- Free-Range Eggs: 2
- Dijon Mustard: 1 tsp
Alternative Ingredients
Method
- Preparing the Pork Belly:
- Place the pork belly in a large saucepan of cold water and bring it to a boil.
- Remove from heat and allow it to cool to room temperature.
- Transfer the pork belly to a baking tray.
- Place another baking tray on top.
- Use a weight (or a can) to press down the pork belly.
- Chill in the fridge for 2–3 hours.
- Dicing and Cooking the Pork Belly:
- Once pressed, dice the pork belly into 1cm cubes.
- Heat a large frying pan over medium heat.
- Cook the pork cubes to render out the fat (about 3–4 minutes).
- When the pork is caramelized, deglaze the pan with sherry vinegar and pork jus (adjust to taste).
- Stir in mustard to taste and set the dressing aside.
- Cooking the Asparagus and Wild Garlic:
- Melt butter in another large frying pan.
- Add a splash of water and season with salt and pepper.
- Fry the peeled asparagus for 3–4 minutes.
- Remove from heat and add the wild garlic.
- Frying the Eggs:
- In a separate pan, fry the eggs in a little butter.
- Season with salt and pepper.
- Serving:
- Arrange the cooked asparagus and wild garlic on a serving plate.
- Top with the fried eggs.
- Finish by drizzling with the bacon dressing.