Catholic Recipe: Asparagus and Scrambled Eggs with Bacon

Scrambled eggs and fresh asparagus is a dish that is served in the area around Assisi. St. Clair may not have eaten this but it would make a very nice breakfast to be served on her feast.

DIRECTIONS

Bring a pan of salted water to the boil, drop in the trimmed asparagus and part cook for 2-3 minutes. Immerse them in cold water and drain well. Divide into four bundles and wrap each with bacon.

Preheat a moderate grill. Arrange the asparagus bundles onto a tray, moisten them with olive oil and then grill them for 6-8 minutes to crisp the bacon, turning carefully once.

Moisten the bread with olive oil and grill that evenly too.

Now break the eggs into a bowl, add the tarragon, season and beat together with a fork. Heat 1tbsp olive oil in a non-stick frying pan, add the eggs and stir continuously with a flat wooden spoon.

When the eggs are lightly set (don't overdo it) transfer them back to the mixing bowl to prevent over-cooking.

To finish off, heap the egg onto the toast, top with an asparagus bundle and serve.