Asparagus with Speck Crumble

Cook Time 20 minutes

Servings 4


2 bunches asparagus, stalks peeled and trimmed

2 large handfuls of fresh breadcrumbs

4 fresh eggs

2 tbsp white vinegar 

150g speck, diced 

10g butter

1 tsp extra virgin olive oil 

Lemon zest to serve

Salt and pepper


Add the speck into a pan, then turn on a low heat to render off the fat. 

Once the fat has rendered, turn the heat up to medium and add the olive oil, butter and breadcrumbs and toss until crisp and golden brown. Drain on some paper towels. 

Boil salted water in a large deep pan and blanch the asparagus for 2 minutes. Remove and dry on a paper towel. 

Bring the medium pot of water to a gentle boil and add the vinegar. Crack eggs into a glass and one at a time and gently pour into the water. Poach for 3 minutes or until just set. Use a slotted spoon to remove from the water and drain on some paper towel. Season the eggs with a small pinch of salt. 

Place the asparagus on a plate and top with the egg, speck and breadcrumb crumble and lemon zest.


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