Dish of the Week: Asparagus Spears Dressed in Salty Butter with Soft-Boiled Eggs

2 cups asparagus spears
4 free-range eggs
1 cup wood-smoked bacon, chopped
1/2 cup butter, melted
Juice of 1/2 lemon
sea salt and freshly ground black pepper, to taste
Blanch the asparagus spears in a saucepan of boiling
water.
Place the eggs in a saucepan of cool water, then turn
up the heat. When simmering, remove from the
heat and leave to stand for 2 to 3 minutes for softboiled
eggs. Rinse under cool water to stop the
cooking process.
Fry the streaky bacon in a pan over a medium to
high heat until crisp and golden. Arrange the asparagus
on a serving platter and drizzle with the melted butter and lemon
juice, before topping with the streaky bacon.
Tear open the soft-boiled eggs and arrange around the blanched asparagus.
Season to taste and serve straight