Warm Salad Of Asparagus, Bacon, Duck Egg & Hazelnuts
This vibrant and satisfying dish features tender asparagus spears topped with creamy eggs, crispy bacon, and crunchy hazelnuts. A zesty and nutty dressing ties all the flavors together in this delightful springtime meal.
— Constant Cookbook
Ingredients
- 6 rashers smoked streaky bacon
- 3 duck eggs (or 5 large hen's eggs)
- 500g asparagus , about 30 medium spears
- 50g hazelnuts , toasted and crushed
- 3 tbsp hazelnut oil
- 2 tbsp rapeseed oil
- 1 tbsp cider vinegar
- 2 tsp smooth French mustard
Instructions
- Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen’s eggs), drain and plunge into ice water, to cool as quickly as possible.
- Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear – it’ll break at the tender point.
- Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.
Cook Time
25M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 261 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.8 milligram of sodium
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