Boil the asparagus after you chop off the woody bit, check if they are done in about 7 minutes, drain water, wash in cold water for a few seconds and leave aside, covered
While the asparagus is boiling, boil the eggs in another pan, do not cover them and cook them for about 4-5 minutes, drain the hot water and add cold water so that you can hold the egg easily and quickly ”behead” the eggs
The beauty of a soft-boiled egg is the runny interior which is prefect for dunking the asparagus soldiers into
Wrap the crunchy bacon strips around the asparagus
I keep some sea-salt aside to add some flavour , I love eggs so I prefer them without any salt sprinkled