Bacon and Asparagus Summer Salad
1 punnet cherry tomatoes, halved
500g (2 bunches) asparagus, bottoms removed and cut in half
3 hard-boiled eggs, chopped (optional)
8 rashers of Henderson's streaky bacon
2 chopped garlic cloves
Salt and pepper, to taste
Chilli oil (optional)
Cook bacon in oil over medium heat until it starts to turn golden. If you're adding eggs, soft boil these now.
After about 7 minutes, add asparagus, garlic and tomatoes to the pan and season with salt and pepper. Keep an eye on your bacon and remove before it gets too crispy. Set aside to cool.
Plate up. Add your asparagus & cherry tomatoes straight from the pan to the plate, then your eggs, followed by your bacon and a few shavings of Parmesan. Optionally drizzle over your chilli oil. It’s even more delicious than it looks!
Photography by Hercules Noble