Hopefully when Les has finished with the robins in the garden, global warming, the weather, what’s on TV tonight etc, cooking will take its rightful place.
I will apologise to Les later, but in the meantime, I’ve got a great little recipe that I found when working in Denmark.
I called it 'Bazzer's Danish Bacon'. (I don't know the real name, I couldn't understand the guy in the restaurant)
All you need is:
1 Bunch Asparagus (10 spears)
4 Rashers streaky bacon
2 Large eggs
Extra virgin olive oil
4 tbsp milk
Black pepper
Rinse the asparagus under cold running water and pat dry, cut off any woody stems.
Use a small amount of olive oil to grease an oven proof dish; I use a 6"X4" dish that holds ¾pint of liquid.
Line the inside of the dish with the bacon to cover completely.
Lay the asparagus in the dish.
Whisk the eggs with the milk until frothy and pour the egg mixture over the asparagus.
Season with freshly milled black pepper.
Put into a pre heated oven gas mark 6/400°F/200°C, middle shelf for about 30 mins.
When cooked, remove from oven and using oven gloves, put a small plate on top of the dish and carefully turn over.
Cut into 1" slices and divide between 2 plates, slightly overlap the slices.
The restaurant version used french beans but I prefer the asparagus.
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