5 spears of asparagus

60 g smoked streky bacon

150 ml extra virgin olive oil

red wine vinegar

salt

pepper

2 eggs, yolks

1 tsp dijon mustard

2 tbsp tarragon vinegar

300 ml vegetable oil

15 g fresh chives, chopped

15 g flat leaf parsley, chopped

15 g tarragon

2. Blanch the bacon strips by placing in cold water and bringing to the boil. Drain on kitchen towels, then fry in a little olive oil until beginning to turn golden and crisp. Grill the slices of bacon.

3. Roll the asparagus in a little olive oil, red wine vinegar, salt and pepper. Arrange on serving plates in a star shape, sprinkle the lardons over the asparagus and place two slices of grilled bacon on top. Finally, drizzle the vinaigrette around the plate and decorate with a few herbs.

Herb Vinaigrette

1. Put yolks into a blender with the mustard, vinegar, salt and pepper and blend at high speed, slowly adding the oil, a little at a time.

2. After one-third of the oil has been incorporated, add the herbs. Continue to blend, adding the oil a little at a time. The vinaigrette should have the consistency of pouring cream; if the mixture becomes too thick add a few drops of cold water to the blender.

Taken from Michel Roux Jr’s Le Gavroche Cookbook, Weidenfeld & Nicolson