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Contains pork – recipe is for non-Muslims onlyBoiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs
Heat your grill to high. Snap off the
woody ends of the asparagus spears and
discard. Cut the bread into 12 soldiers,
a little shorter than the asparagus.
Place a spear onto each soldier and
wrap tightly with a rasher of bacon.
Place on a baking tray, season and grill
for 15 mins or until the bacon is crisp.
Bring a pan of salted water to the boil
and simmer the duck eggs for about
7 mins, to get a runny yolk and a cooked
white. Serve immediately with the warm
soldiers for dipping.
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