Bacon-asparagus dippers with jammy eggs

Ingredients

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Slice each rasher of bacon in half lengthways.
Start at one end of each asparagus spear and wrap a strip of bacon along the length of the asparagus. Place on the baking tray. Repeat with the remaining asparagus and bacon.
Bake for 10-15 minutes until the bacon is crispy and the asparagus is tender.
Bring a pot of water to boil over high heat. Carefully poke a tiny hole into the bottom of each egg with an egg pricker or a safety pin.
When the water is boiling, lower the eggs into the water and boil for 6 minutes.
After 6 minutes, rinse the eggs in cold water. With a sharp knife, crack the top of the egg and cut it off.
Serve the eggs and dippers together on a plate. There are 2 eggs and 6 bacon-asparagus dippers per serving.

If the eggs are medium-sized, reduce the cooking time to 5-1/2 minutes.