Crispy Asparagus soldiers with soft-boiled eggs

You can serve this dish as a starter, for breakfast, as a snack for lunch. Its also a great ideas for serving at a party! Its like breakfast - bacon and eggs but rather than toast you get asparagus instead. A great combination.

12 Medium asparagus stalks, woody end removed

12 slices of thinly bacon

olive oil

4 large free range eggs or organic

sea salt & pepper

Preheat the oven to 425*F. Wrap your asparagus stalks in the bacon with the tips poking out, add place in roasting pan. Drizzle with a little of olive oil and roast in the preheated oven for 10 minutes until the bacon is crispy and golden.

While the asparagus is cooking, you can get on with your eggs. Carefully place them into lightly salted boiling water for 5 minutes, then drain, cut the lids and put them in eggcups for individual servings. Serve 3 asparagus soldiers each for dipping into your eggs, with a good pinch of salt & pepper.