Asparagus with wild garlic and bacon dressing recipe
 Homemade bacon dressing made with smoked pork belly is the star of this elegant asparagus dish. Serve with wilted wild garlic and buttery fried eggs. 100g/3½oz smoked and cured pork belly 60ml/4 tbsp sherry vinegar 100g/3½oz pork jus 1 tsp Dijon mustard 100g/3½oz smoked and cured pork belly 60ml/4 tbsp sherry vinegar 100g/3½oz pork jus 1 tsp Dijon mustard 50g/1¾oz butter, plus extra for frying12 green asparagus, peeled8 wild garlic leaves 2 free range eggs salt and freshly ground black pepper 50g/1¾oz butter, plus extra for frying 12 green asparagus, peeled 8 wild garlic leaves 2 free range eggs salt and freshly ground black pepper Method Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside.Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Fry the eggs in a little butter, then season with salt and pepper. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing. Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute. Once the pork is caramelised, deglaze the pan with the sherry vinegar and pork jus to taste. Stir the mustard through to taste, then set the dressing aside. Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Melt the butter in a large frying pan, add a splash of water and season with salt and pepper, then fry the asparagus for 3–4 minutes. Remove from the heat and add the wild garlic. Fry the eggs in a little butter, then season with salt and pepper. Fry the eggs in a little butter, then season with salt and pepper. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing. To serve, place the asparagus and wild garlic on a serving plate, top with the fried eggs and finish with bacon dressing.