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Chargrilled Asparagus Duck Egg & Bacon

With the asparagus season in full flow, the taste of British asparagus is hard to beat, and is regularly described as the ‘best in the world’.

Chargrilled Asparagus Duck Egg & Smoky BaconAlthough our beloved spring vegetable is refusing to come out until spring starts in earnest, the asparagus that showed so much promise in the heat-wave at the end of March has been stopped in its tracks, by the combination of the rain reducing the soil temperature and the cold air temperature.

However asparagus is well worth the wait for its unbeatable flavour and freshness, prized for its tender green stems and delicate sweet flavour, British asparagus has a short but memorable season (a mere eight weeks, look out for it from early May).

Asparagus is abundant in late spring and lends itself well to so many things - salads, oranges, seafood, lamb and chicken. It’s also delicious by itself, or as a nutritious breakfast brunch component, as well as being so quick and easy to prepare.

Make your dad feel special this Father's Day by cooking him a decadent brunch using one of our most sought-after vegetables in season. Bring him a steaming coffee, the morning papers with some toast or biscotti for a perfect morning staying in. Nothing could be better than just letting your dad take some time out, from the daily grind to rejuvenate.


Serves 2

  • 8 Spears green asparagus, stalks snapped off
  • 1 Tbsp Olive oil
  • 5g Butter
  • 2 Duck eggs
  • Salt & pepper to taste
  • 4 Rashers of quality smoky bacon


  1. Remove any woody stems from the asparagus by bending the end of the spears. They should snap easily at the point where the woody part begins
  2. Heat a non-stick fry pan over a low heat, add butter and fry eggs gently without colouring and season.
  3. Heat the tablespoon of oil and half the butter in a griddle or frying pan. Place the asparagus spears in the pan in a single layer. Cook for 5-6 minutes, turning the spears once, until they are slightly charred and just tender (you may need to do this in 2 batches, depending).
  4. Grill the bacon for a few minutes on each side. Serve four spears and two rashers with each egg.

Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.

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