Asparagus with wild garlic and bacon dressing

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

By Bryn Williams
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

  1. Pork Jus: 100g/3½oz
  2. Smoked and Cured Pork Belly: 100g/3½oz
  3. Sherry Vinegar: 60ml/4 tbsp
  4. Butter, plus extra for frying: 50g/1¾oz
  5. Green Asparagus, peeled: 12
  6. Wild Garlic Leaves: 8
  7. Free-Range Eggs: 2
  8. Dijon Mustard: 1 tsp

Alternative Ingredients

  1. Sherry Vinegar:
    • If sherry vinegar is unavailable, try one of these substitutes:
      • Red Wine Vinegar: It has a similar tanginess and can work well in vinaigrettes and marinades.
      • White Wine Vinegar: Milder than red wine vinegar, it can provide a subtle acidity.
      • Apple Cider Vinegar: Slightly sweeter and fruitier, it can add a unique flavor.
      • Lemon Juice: Fresh lemon juice can provide acidity and brightness.

Method

  1. 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.

     

  2. 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.

     

  3. 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.

     

  4. Frying the Eggs:
      • In a separate pan, fry the eggs in a little butter.
      • Season with salt and pepper.

     

  5. Serving:
      • Arrange the cooked asparagus and wild garlic on a serving plate.
      • Top with the fried eggs.
      • Finish by drizzling with the bacon dressing.

     
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