– recipe courtesy of Spencer's at the Waterfront, Burlington
Ontario Asparagus with Bacon & Eggs with Herb Dressing
24 spears asparagus
4 soft boiled eggs
4 slices smoked bacon
3/4 cup + 2 tbsp mayonnaise
Freshly chopped herbs (chives, parsley, tarragon)
Olive oil
Salt & pepper
POACH four eggs and season with salt and pepper. Keep warm.
BLANCH asparagus, drizzle with olive oil and season with sea salt and cracked black pepper.
GRILL or fry bacon until very crisp.
MIX mayonnaise with chopped herbs and thin out with water to reach proper dressing consistency. To serve, arrange 6 pieces of asparagus flat on each plate, place egg on top and coat with mayonnaise, then lay the bacon on the egg.
SERVES 4.