Instructions: Wash the asparagus and cut off the ends. Place in rapidly boiling water for 3-4 minutes.

While the asparagus is cooking, remove any excess fat from the bacon and cut into strips, place in a frying pan and allow to crisp. Drain on paper towel to allow any fat to be absorbed and bacon to remain crispy.

Add a little butter to the pan used for the bacon, and allow to melt over a low heat. Add eggs and stir vigorously. Add the peppers and cream, stir and allow to cook. When eggs are still soft, add some chopped chives and the dish is ready.

Drain the asparagus and set a few on each plate, placing the egg mixture on the side with a topping of bacon and chives.

Asparagus vinaigrette:
Mix vinaigrette ingredients together, pour over asparagus and serve.

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