To enjoyMeal for two
Nº of people
- 20 asparagus
- 8 bacon rashers
- 4 eggs
- 50g of parmesan cheese
- Fleur de sel, to taste
- Ground pepper, to taste
6 tbsp of Victor Guedes Extra Virgin Olive Oil Reserve
Method of preparation
Begin by dividing the asparagus into 4 bundles and wrapping two rashers of bacon around each.
Drizzle with half the olive oil and add salt and pepper to taste.
Bake in a preheated oven at 190ºC for 12 minutes.
Then, poach the eggs: pour bubbling water into a frying pan with a high rim, adding a few drops of vinegar. Put a tablespoon into the frying pan and break an egg into it. Let it cook for about 2 minutes. Then, remove the egg with the spoon, set aside, and repeat the same process for the remaining eggs.
Serve the asparagus by placing the eggs over the bacon and adding slivers of parmesan cheese, the remaining olive oil and salt and pepper to taste.