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Have noticed that the previous link no longer links to the recipe. So here's the recipe instead:

Quote:

Crispy Asparagus Soldiers With Soft-Boiled Eggs

You can serve this dish as a starter, for breakfast, as a snack for lunch, or (dare I say it!) as canapes - I've simply upped the number of eggs).
This is a great idea for serving at a party. Everyone gets a little stick of asparagus to dip into a soft boiled egg. It's like breakfast - bacon and eggs, but rather than toasted soldiers you get asparagus ones instead. A great combination.
Serves 4

12 medium asparagus stalks, woody ends removed
12 slices of thinly sliced pancetta or bacon
olive oil
4 large free-range or organic eggs
sea salt and freshly ground black pepper

Preheat the oven to 425 F. Wrap your asparagus stalks in the pancetta with the tips poking out, and place in a poasting pan or earthenware dish. Drizzle with a little olive oil and roast in the preheated oven for 10 minutes, until the pancetta is crispy and golden.

While the asparagus is cooking, you can get on with soft- boiling your eggs. Carefully place them into lightly salted boiling water for 5 minutes, then drain, cut off the lids and put them in egg cups for individual servings, or into an egg carton if serving as nibbles at a party. Serve 3 asparagus soldiers each for dipping into your egg, with a good pinch of salt and pepper.

http://neverenoughcookbooks.com/Jamie-At-Home.html

Great picture of it here!