Short Back Bacon Eggs and Soldiers

  1. Heat your grill to high. Snap off the woody ends of 8 asparagus spears and discard.

  2. Wrap each asparagus spear tightly with a rasher of bacon. Place on a baking tray, season with salt and pepper and grill for 15 minutes or until the bacon is crisp.

  3. Bring a pan of salted water to the boil and simmer 4 eggs for about 7 minutes, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.

Recipe courtesy of Good Food magazine.