I recently purchased the cookbook, “Jamie at Home: Cook Your Way to the Good Life” by Jamie Oliver. It’s the companion volume to his television series, “Jamie at Home.” of which I am a big fan. I’ve replicated a couple of the recipes from watching the television show, always with good results. I can’t say that of other recipes I’ve copied from other television shows.

The book is as good as the television show. In both, his cooking is inspired by his home garden and what he grows in it as well as what is available to him locally. The recipes are broken down by season and designed to highlight the specific vegetables available at those time. Of course, it’s not just vegetables, he raises chickens and has several recipes based on eggs. Keeping with the local inspiration, he also focuses on wild game. He has a rabbit recipe I look forward to trying.

Tonight, however, I tried a very simple recipe, Crispy Asparagus Soldiers with Soft Boiled Eggs. It’s a unique name for a very simple and delicious dish. Jamie’s recipe calls for asparagus spears wrapped in pancetta (or bacon if you can’t find pancetta or if you prefer the flavor) served with hard boiled eggs for dipping the “soldiers” in.

First, my impression of the dish. Bacon and egg is a classic combination, but the addition of the asparagus adds a new dimension. The earthiness of the asparagus melds perfectly with the eggs and bacon while each flavor maintains it’s own identity. I will certainly be making this dish again.

Some quick comments on the ingredients. First, the eggs. This is what I have to say about eggs; I hate the modern news media. When looking for news to cover, they will take a story and blow it all out of proportion. More specifically, the idea of eggs having salmonella. I’d have to say it’s probably a fairly rare thing to get from undercooked eggs. Buy organic eggs and eat them when they’re fresh and you shouldn’t have an issue. I say this because I can’t enjoy a soft boiled egg (which I did enjoy) without the specter of later discomfort in the back of my mind. I’ve never had a problem with eggs, even had them raw in milkshakes as a kid. My point is buy wisely and maintain clean kitchen practices and you should be fine.

The other ingredient I wanted to discuss is pancetta. Pancetta is an Italian cured and dried pork product. While you can substitute bacon for pancetta, the bacon has a smoky flavor the pancetta doesn’t have. I’ve tried the pancetta from my local supermarket, but I was not impressed with it. While the brand is one I usually trust for cold cuts, I don’t think they are known for their cured and dried meats. I will have to seek out another supplier and try again.

Anyhow, I recommend, the book, the television show, and any recipes you want to try from both.