Grilled asparagus with bacon crisps recipe from Richie Goodfellow at Quex Barn

By Richie Goodfellow at Quex Barn, Birchington %01843 846103Serves 2Ingredients:1 bunch asparagus1 pack dry-cured Kent streaky bacon 2 eggs 1 round goat’s cheeseBalsamic vinegar and olive oilPrepare the asparagus by snapping off the woody stalks, blanch in boiling salted water for 2-4 mins. Refresh in ice-cold water. For the bacon crisps, place rashers onto a baking tray and place in a pre-heated oven at 180�C for 15 mins or until golden and crispy. Heat a griddle pan, oil the spears and griddle them for 3-5 mins, turning occasionally. Season. Bring a pan of water to a heavy simmer and poach the eggs for three mins. Arrange the spears on the plate, put the egg and bacon on top. Crumble the goat’s cheese around the asparagus; dress the plate with balsamic and olive oil.

Grilled asparagus with bacon crisps recipe 

Serves 2Ingredients:1 bunch asparagus1 pack dry-cured Kent streaky bacon 2 eggs 1 round goat’s cheeseBalsamic vinegar and olive oilMethodPrepare the asparagus by snapping off the woody stalks, blanch in boiling salted water for 2-4 mins. Refresh in ice-cold water. For the bacon crisps, place rashers onto a baking tray and place in a pre-heated oven at 180�C for 15 mins or until golden and crispy. Heat a griddle pan, oil the spears and griddle them for 3-5 mins, turning occasionally. Season. Bring a pan of water to a heavy simmer and poach the eggs for three mins. Arrange the spears on the plate, put the egg and bacon on top. Crumble the goat’s cheese around the asparagus; dress the plate with balsamic and olive oil.

By Richie Goodfellow at Quex Barn, Birchington 01843 846103