温暖的芦笋沙拉,熏肉、鸭蛋& hazelnuts

温暖的芦笋沙拉,熏肉、鸭蛋& hazelnuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A smart and stylish springtime starter that is super healthy to boot

  • Healthy
Nutrition: per serving
Highlight Nutrient Unit
kcal 261
fat 23g
saturates 4g
carbs 2g
sugars 2g
fibre 2g
protein 12g
low in salt 0.8g
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Ingredients

  • 6rashers smoked streaky bacon
  • 3duck eggs(or 5 large hen's eggs)
  • 500gasparagus, about 30 medium spears
  • 50ghazelnuts, toasted and crushed

For the dressing

  • 3 tbsphazelnut oil
  • 2 tbsprapeseed oil
  • 1 tbspcider vinegar
  • 2 tspsmooth French mustard

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine,May 2011

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A star rating of 4.7 out of 5. 6 ratings
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