Baked British Asparagus, Pancetta and Black Pudding Salad

Serves 4

Ingredients

• 100g smoked pancetta
• 4 pieces black pudding, sliced 1-2cm thick
• 2 tbsp white wine vinegar
• 4 medium organic free range eggs
• mixed salad leaves
• 2 bundles British asparagus
• oil for frying
• salt and pepper for seasoning

Dressing

• 1 tbsp sherry or balsamic vinegar
• 3 tbsp olive oil
• 1/2 tsp wholegrain mustard
• 1 tsp honey

Method

In a little oil fry the smoked pancetta until golden then remove from the pan and drain on some kitchen paper. In the same oil fry the black pudding for 7-8 minutes turning once. Place the asparagus on a tray, drizzle with olive oil and bake in an oven pre heated to 200°c/180°c fan for 6-8 minutes turning once. Meanwhile, in a deep pan bring some water up to a rolling boil, add the
white wine vinegar and crack in the eggs. Turn off the heat and leave to cook for 6-7 minutes for a runny yolk, remove from the water and drain any excess water on some kitchen paper. Whisk up the olive oil, vinegar, mustard and honey and season with a small pinch of salt and a grind of pepper. Place a small handful of salad leaves on a plate along with the asparagus and the black pudding, top with the poached egg, scatter over the pancetta then drizzle over the dressing.