APPERTIZER - Smashed New Potatoes with Grilled Asparagus

By Aemelia

Ingredients

• 4 rashes bacon, cut into 1cm strips
• 600 g new potatoes
• 1 tbsp extra virgin olive oil
• 6 spears asparagus, woody bases of the steams removed
• 1 tbsp white vinegar
• 2 free range eggs
• Salt and pepper to taste

Details

Servings 2
Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

1. Wash potatoes and cut into evenly-sized chunks. Boil until tender in salted water.
2. While the potatoes are cooking, fry the bacon pieces in a medium-sized frying pan until crispy.
3. When potatoes are cooked, drain and add to the pan with bacon. Crush into the bacon render, mixing until you get a chunky, rustic mix. Fry for a further couple of minutes, then season and set aside while you poach the eggs and grill the asparagus.
4. Boil some fresh water ready to poach your eggs.
5. While the water is heating, heat olive oil on a griddle pan (or skillet) until just beginning to smoke. Add asparagus and cook in one layer, turning a couple of times. Cook until just tender — only a couple of minutes.
6. Add vinegar to water and carefully crack eggs in. Poach for between 2 and 3 minutes, depending on how firm you like your yolks.
7. To serve place half the potato and bacon mixture on each plate, top with three asparagus spears, and finish with a poached egg. Season well with freshly ground salt and pepper.