Bacon and Asparagus à la Flamande

• Place a pan over medium-high heat with a good drizzle of oil.
• Portion the potato mixture (aiming for one large rosti per person) and press it into the pan, using the back of a spoon to flatten it. Repeat the process until you've used all the potatoes. 
• Fry until golden, 5-7 mins on each side. When turned, flatten with a spatula for more even colour and cooking.

TIP: Use more than one pan to speed up the process if necessary.

• Meanwhile, roughly chop the parsley (stalks and all).
• Trim the bottom of the asparagus and discard.
• Add the asparagus to the boiling water for 4-5 mins, until just softened.
• Carefully remove with a slotted spoon. Don't drain the water; it will be used to boil the eggs. 

• Gently add the egg to the pot of boiling water.
• Simmer gently for 8-10 mins (for a hard-boiled egg).
• Drain and add the eggs to a bowl of cold water. Deshell once cool enough. 
• Return the pot to a medium-high heat and melt 2 tbsp butter (per 2P).
• In a bowl, mash the boiled eggs with a fork. Add the parsley and melted butter. Season to taste with salt and pepper. 

• Toss the salad leaves with half the balsamic glaze and a drizzle of oil.
• Season to taste with salt and pepper. 
• Return the pan to medium-high heat with a drizzle of oil. 
• Once hot, fry the bacon rashers until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.