Danish Side Dish Whilst my husband was working in Denmark he stayed at a small family run hotel. He was given a delicious side dish one evening and wanted to know how it was made. Unfortunately he didn't speak Danish and the waiter didn't understand a word of English. He knew what was in the dish, but not the quantities. On arriving home he decided to have a go at recreating it. After several attempts he came up with a winning combination. We've called it "Bazzers' Danish Bacon" and he's convinced it actually tastes better. The bacon and asparagus compliment each other perfectly. It's a great little side dish to accompany any meat especially chicken and is just as delicious sliced and served cold with salad. What you'll need: 1 Bunch asparagus (10 spears) 4 Rashers unsmoked streaky bacon 2 Large eggs Extra virgin olive oil 4 tbsp milk Black pepper Instructions Rinse the asparagus under cold running water and pat dry, cut off any woody stems. Use a small amount of olive oil to grease an oven proof dish; I use a 6"x 4" dish that holds 3/4 pint of liquid. Line the inside of the dish with the bacon to cover completely. Lay the asparagus in the dish. Whisk the eggs with the milk until frothy and pour the egg mixture over the asparagus. Season with black pepper, you won't need to salt as there's enough in the bacon. Put into a pre heated oven gas mark 6/400ºF/200ºC, middle shelf for about 30 mins. When cooked, remove from oven and using oven gloves, put a small plate on top of the dish and carefully turn over. Cut into 1" slices and divide between 2 plates, slightly overlap the slices. "Lesley Jones is just one half of the duo that makes CookingWithTheJoneses such a great place for finding delicious food recipes, and other 'foodie' information. She and her husband Barry, love cooking, and have been into creating amazing food for over 15 years. If you have any 'foodie' questions, or would like to recommend a new recipe - visit http://www.CookingWithTheJoneses.com and let Lesley and Barry help you."