Warm asparagus salad with bacon, egg and hazelnuts
A few days ago I received a note via facebook from Maaike… If I could give her the recipe of the warm asparagus and bacon I posted on De Glazen Vork about a year ago but wasn’t on this site yet… Ofcourse I thought, I don’t throw away stuff so I should still have the recipe somewhere. Well it turns out I didn’t. And I hate it when that happens so I started the search for the original recipe which I figured could be on the BBC website where I find a lot of inspiration and good recipes. It’s my favorite recipe site so if you don’t know the site, have a look.
Thankfully I did find the recipe quite quickly, but the photos remained missing. It had to be fairly old once because I knew I didn’t make it very recently. The problem is that I kind of lost all the originals before mid June 2011. Hard drive crash and more of that kind of drama. So when searching on keyword it didn’t surface at all. A search on pinterest brought my photo up which was pinned by Maaike a year ago, but didn’t have the original numbers in it. A good thing is that I always keep backups of my websites and so I found the photos back, with the logo of the glazen vork on it, but hey anything is better than no photo at all, right?
And as luck would have it, this is also a perfect little Easter dish as well! So voila, there it is!
- 6 rashers smoked streaky bacon
- 3 duck eggs or 5 large hen's eggs
- 500 g asparagus about 30 medium spears
- 50 g hazelnuts toasted and crushed
- For the dressing
- 3 tbsp hazelnut oil
- 2 tbsp rapeseed oil
- 1 tbsp cider vinegar
- 2 tsp smooth French mustard
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.