Asparagus with wild garlic and bacon dressing

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves 2

Butternut squash, onion and chestnut tarte fineBy Bryn Williams
From Saturday Kitchen


For the bacon dressing:

  • Smoked and cured pork belly: 100 g (3½ oz)
  • Sherry vinegar: 60 ml (4 tbsp)
  • Pork jus: 100 g (3½ oz)
  • Dijon mustard: 1 tsp

For the asparagus:

  • Butter (plus extra for frying): 50 g (1¾ oz)
  • Green asparagus (peeled): 12
  • Wild garlic leaves: 8
  • Free-range eggs: 2
  • Salt and freshly ground black pepper
Alternative Ingredients


  1. Preparing the Pork Belly:
      • Place the pork belly in a large saucepan of cold water and bring it to a boil.
      • Remove from heat and allow it to cool to room temperature.
      • Transfer the pork belly to a baking tray.
      • Place another baking tray on top.
      • Use a weight (or a can) to press down the pork belly.
      • Chill in the fridge for 2–3 hours.


  2. Dicing and Cooking the Pork Belly:
      • Once pressed, dice the pork belly into 1cm cubes.
      • Heat a large frying pan over medium heat.
      • Cook the pork cubes to render out the fat (about 3–4 minutes).
      • When the pork is caramelized, deglaze the pan with sherry vinegar and pork jus (adjust to taste).
      • Stir in mustard to taste and set the dressing aside.


  3. Cooking the Asparagus and Wild Garlic:
      • Melt butter in another large frying pan.
      • Add a splash of water and season with salt and pepper.
      • Fry the peeled asparagus for 3–4 minutes.
      • Remove from heat and add the wild garlic.


  4. Frying the Eggs:
      • In a separate pan, fry the eggs in a little butter.
      • Season with salt and pepper.


  5. Serving:
      • Arrange the cooked asparagus and wild garlic on a serving plate.
      • Top with the fried eggs.
      • Finish by drizzling with the bacon dressing.


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