Warm Asparagus Salad

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

6 rashers (slices) - smoked streaky bacon (side bacon)

6 large - eggs

1¼ lb - asparagus (about 30 spears)

2 oz - toasted hazlenuts

FOR THE DRESSING

- salt and freshly-ground pepper

1 tablespoon - red wine vinegar

1 level teaspoon - Dijon mustard

3 - 4 tablespoons - olive oil

Cook the bacon under a hot grill (broiler) for 5 minutes until it is crisp, then snip into small pieces with kitchen scissors.
Hardboil the eggs by cooking them in boiling water for 8 minutes. Remove from the pan and plunge them into ice water to cool as quickly as possible.
Make the dressing - place a little salt and freshly-ground pepper into a bowl. Add the red wine vinegar and stir until the salt has dissolved. Add the mustard and stir again until the mustard has mixed thoroughly with the vinegar. Now add the olive oil and mix again until you achieve a consistent dressing.
Prepare the asparagus by trimming off the base of each spear. Bring a pan of salted water to the boil, reduce the heat slightly and cook the asparagus for about 7-8 minutes, until just tender. Meanwhile, place the nuts and bacon into a warm oven. Shell and halve the eggs and season with salt and freshly ground black pepper to taste.
Drain the asparagus and divide equally between the plates. Add the egg halves, sprinkle with warm nuts and bacon, then drizzle with the dressing in a zigzag pattern.