12-16 asparagus spears
12-16 slices shaved streaky bacon
4 slices sourdough bread or ciabatta
150 grams ricotta
4 very fresh, free-range eggs, poached or fried
sea salt and freshly ground pepper
Snap the tough end off each asparagus spear. Lay a slice of bacon on the bench and place one spear on a slight diagonal across the bottom. Roll up firmly, covering as much of the stalk as possible, but leaving the tip exposed. Refrigerate until ready to cook.
Heat a ridged grill plate or sauté pan and cook the asparagus until just tender and the bacon is crisp.
Lightly brush the bread with olive oil and grill both sides until golden.
Poached eggs: Fill a sauté pan with water to a depth of 4 cm. Bring to a simmer and add a dash of white wine vinegar and salt. Break each egg into a small dish and tip into the water. Repeat with the remaining eggs. Keep the water at a gentle simmer, spooning a little of the water over the top of the yolks. When the whites have set, but the yolks are still soft, lift out with a slotted spoon and drain on paper towels.
To serve: Spread each slice of grilled bread thickly with ricotta. Top with 3-4 spears of asparagus. Place a poached egg on top, drizzle with a little olive oil and season well.