750g asparagus tips, rinsed

Boiling salted water

tsp saffron threads

tsp boiling water

2 tbsp balsamic vinegar

tsp Dijon mustard

3 tbsp extra-virgin olive oil

1 tsp soft brown sugar

Salt and freshly ground pepper to taste

2-3 tbsp champagne

6 slices of drycure streaky bacon

Half red pepper cut into strips for garnish

1 Grill the bacon until crisp, allow it to cool then cut in strips or crumble, set aside.

2 Cook the asparagus spears 3-5 minutes in the boiling salted water until they are tender but not limp. Drain well in cold water. Set aside.

3 Place the saffron with the boiling water in a small bowl and break up the strands with the back of a table spoon. Add the vinegar, mustard, olive oil, sugar and salt and pepper and whisk together until smooth.

4 Arrange the asparagus, pepper and bacon on plates and just before serving, mix the champagne with the dressing, it should fizz nicely. Drizzle over the asparagus and serve immediately. Serves 6.

Venika Kingsland