Ingredients

3 rashers Coop smoked back bacon
20g bread (we used leftover ciabatta)
15g Coop Parmigiano Reggiano, grated
2 tbsp roughly chopped Coop flat leaf parsley
½ garlic clove
200g Coop British asparagus tips
1 tbsp Coop plain flour
3 local eggs
1 tbsp Coop olive oil

Method

1. Dry-fry the bacon in a non-stick frying pan for 6-8 mins, until crisp, then set aside on kitchen paper to cool for 5 mins.

2. Roughly chop, then blitz, along with the bread, Parmigiano Reggiano, parsley, garlic and some black pepper, then spread out on a large plate.

3. Dust the asparagus with the flour. Beat 1 of the eggs in a wide, shallow bowl. Dip 1 of the asparagus spears in the egg, then roll it in the breadcrumb mixture. Place on a lined baking tray and repeat with the rest of the spears. Drizzle with the olive oil and bake for 10-12 mins or until golden and crisp.

4. Cook the remaining eggs in a pan of boiling water for 5 mins or to your taste, then serve with the asparagus spears for dipping.