Bacon and asparagus salad

With crunchy crumbs and salty bacon, this is the ultimate side salad.

Place bacon into a frying pan. Cook over medium-high heat, stirring, for 5 to 6 minutes or until crispy. Drain on a paper towel. Wipe frying pan clean.
Add oil and garlic to pan. Cook for 30 seconds. Add breadcrumbs. Cook, stirring, for 3 to 4 minutes or until golden. Remove from heat.
Half-fill a non-stick frying pan with water. Bring to the boil. Add asparagus. Cook for 2 minutes or until just tender. Using a slotted spoon, remove to a bowl. Add beans to water. Cook for 2 to 3 minutes or until just tender. Drain. Add to asparagus.
Cook eggs in a saucepan of boiling water for 2 1/2 minutes. Plunge into cold water.
Add bacon and crumbs to asparagus mixture. Toss gently. Arrange on plates. Halve eggs. Spoon over salad.

Source

250g rindless bacon, trimmed, chopped

2 tbsp olive oil

1 garlic clove, crushed

1 1/2 cups fresh, multigrain breadcrumbs

4 bunches asparagus, trimmed

200g butter beans, topped

4 eggs, at room temperature

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