Ingredients:

  • 1 small Shallot, finely minced (approx. 20g)
  • 3 Tbsp (45 ml) Red Wine Vinegar
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 2 tsp (10 ml) Runny Honey or Maple Syrup (optional)
  • 2 Tbsp (30g) Dijon Mustard
  • ½ cup (120 ml) Extra Virgin Olive Oil
  • ½ tsp (3g) Sea Salt
  • ¼ tsp (1g) Freshly Ground Black Pepper
  • 1 lb (450g) Green Asparagus, ends trimmed
  • 6 large Eggs (preferably free-range)
  • 8 slices (about 150g) Streaky Bacon
  • 2 Tbsp (10g) Fresh Chives, finely snipped
  • 4 cups (120g) Mixed Leaf Salad or Rocket/Arugula (optional)

Instructions:

  1. Macerate the Shallot: In a small bowl, combine the minced shallot with the red wine vinegar and lemon juice. Let sit for 5 minutes; this takes the raw bite out of the shallot.
  2. Whisk the Base: Add the Dijon mustard, honey, salt, and pepper to the vinegar mixture. Whisk vigorously until smooth.
  3. Emulsify: Slowly drizzle in the olive oil while continuously whisking until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning. Set aside.
  4. Cook the Bacon: Lay the bacon slices flat in the cold frying pan. Cook over medium heat for 6–8 minutes, turning occasionally, until properly crispy and golden.
  5. Drain and Cool: Transfer the crispy bacon to a plate lined with kitchen paper to drain excess fat. Reserve 1 tablespoon of the bacon fat for optional use or discard it. Chop the bacon roughly once cooled.
  6. Boil the Eggs (The Jammy Yolk): Bring a saucepan of water to a rolling boil. Gently lower the 6 eggs into the boiling water using a slotted spoon. Boil for exactly 7 minutes and 30 seconds.
  7. Shock the Eggs: Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel carefully under cold running water. Halve the eggs lengthwise.
  8. Blanch the Asparagus: While the eggs are cooling, bring a second saucepan of salted water to a boil. Add the trimmed asparagus and boil for 2–3 minutes until bright green and tender-crisp (al dente).
  9. Shock the Asparagus: Immediately plunge the asparagus into the same ice bath used for the eggs. Drain thoroughly and pat dry.
  10. Toss the Greens (Optional): If using mixed leaves, lightly toss them with a tablespoon or two of the vinaigrette in the large salad bowl. Divide the dressed leaves onto serving plates.
  11. Assemble the Salad: Arrange the blanched asparagus spears neatly over the greens (or directly on the plate). Scatter the chopped crispy bacon over the top.
  12. Add the Eggs: Place three egg halves per serving amongst the asparagus.
  13. Dress and Garnish: Drizzle the remaining Dijon vinaigrette generously over the eggs and asparagus. Finish with a liberal scattering of snipped chives. Serve immediately while the components are still slightly warm or at room temperature.