Chef's Special with Peter Jones of 2 North Parade produce store, Oxford

I am Peter Slade and I started the 2 North Parade produce store with Jojo Goodfellow in 2013 because of our love of food and the opportunity to source fantastic local produce.

We try and bring the customer as close as possible to the source of where food comes from, stocking local, seasonal produce and talking about the farms, the farmers and what makes their produce so special.

My favourite places to eat and drink around Oxfordshire include The Rose & Crown for a pint of Abingdon Bridge or Scholar. The Milk Shed at Weston-on-the-Green is great for lunch and Oli’s Thai on Magdalen Road is fantastic.

The strangest food I’ve ever eaten is round, yellow cucumbers, grown outdoors, spiky and full of seeds, not that nice really.

My favourite kind of cuisine is simple, seasonal cooking from the land and from the heart and I’m inspired by Hugh Fearnley-Whittingstall for his campaigning on animal welfare and provenance of animal foods and environmental issues.

At the moment it’s the asparagus season and it’s going to last for a few more weeks so make the most of it with this delicious recipe that can be enjoyed any time of day.

We have freshly picked, local asparagus delivered to the shop every morning. It’s delicious and makes a great, quick, seasonal supper.

There are so many great ways to eat asparagus; with homemade hollandaise, butter and lemon, in a risotto, tossed in a mixed salad with mozzarella, but my favourite is the fresh, rich, salty contrast of asparagus, eggs and bacon.

12 medium asparagus stalks, woody ends removed

12 slices of thinly-sliced pancetta or bacon

Olive oil

Free range eggs

Sea salt and pepper

Preheat the oven to 220C.

Wrap your asparagus stalks in the pancetta (or bacon) with the tips poking out, and place in a roasting pan.

Drizzle with a little olive oil and roast in the oven for 10 minutes, until crispy.

While the asparagus is cooking, carefully place the eggs into lightly salted boiling water, for five minutes, drain then cut off the lids and put them into egg cups.

Serve with a good pinch of salt and pepper.

Dunk your asparagus soldiers into the soft egg.