Ingredients

• 12 stalks English asparagus
• 12 rashers dry-cured streaky bacon
• sprig fresh tarragon
• 1 lemon
• juice only
• 2 tsp white wine vinegar
• 2 free-range egg yolks
• 250g/9oz butter
• clarified
• salt and freshly ground black pepper
• 4 free-range eggs
• poached according to your preference
• 1 tsp smoked paprika (optional)

Directions

• Preheat the grill to its highest setting. Heat a griddle pan until smoking.
• Trim the asparagus stalks and blanch for one minute in boiling water. Remove and drain on kitchen paper.
• Place the asparagus onto the griddle pan and cook
• turning occasionally until charred all over.
• Place the bacon under the grill and cook
• turning once
• until crisp.
• For the dressing
• place the lemon juice
• tarragon and vinegar into a non-reactive pan over a low heat until warm. Remove the tarragon sprig.
• Place the egg yolks into a bowl and lightly whisk. Add the lemon and vinegar mixture and continue whisking.
• Whisking constantly
• gradually add the clarified butter
• whisking to emulsify and create a loose mayonnaise consistency. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place three spears of asparagus onto each plate and season
• to taste with salt and freshly ground black pepper.
• Place an egg on top of the asparagus and place three rashers of bacon alongside.
• Place a spoonful of the dressing onto each egg and dust with smoked paprika.