Asparagus with capers and crispy bacon
Photo by Annabel Langbein Media
Once asparagus spears emerge from the earth, they grow incredibly fast - and the warmer the temperature, the quicker they grow, reaching up to 15cm in a 24-hour period. In the same way that tulips grow taller in a vase of water, so do asparagus spears. If you don't plan to eat asparagus right away, store it standing upright in a jug of cold water in the fridge. It will continue to grow, but the flavour will be less intense.
- Snap off and discard tough ends of asparagus. Drop spears into a large pot of well-salted boiling water and cook for 3 minutes. Drain, cool immediately under cold water, drain again and transfer to a serving platter.
- Heat oil in a frying pan and fry bacon until it starts to crisp, then add capers and cook for another minute or two until bacon and capers are crispy. Remove from heat, stir in mustard and arrange over the asparagus. Finely chop hard-boiled eggs and arrange over the top. Season with salt and pepper to serve.
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