Warm salad of asparagus, bacon, duck egg & hazelnuts

Warm salad of asparagus, bacon, duck egg & hazelnuts

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(5 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

A smart and stylish springtime starter that is superhealthy to boot

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
261
protein
12g
carbs
2g
fat
23g
saturates
4g
fibre
2g
sugar
2g
salt
0.8g

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

For the dressing

  • 3 tbsp hazelnut oil
  • 2 tbsp rapeseed oil
  • 1 tbsp cider vinegar
  • 2 tsp smooth French mustard

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Method

  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.
  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.
  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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Comments

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wendybea's picture

Sounds good but I shall try quails eggs.

jdowling002's picture
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The combination of soft asparagus, crunchy nuts and crisp bacon with a bite to it was a real winner with my guests; they especially liked the flavours in the dressing. I served it warm, like Gaby and used hen's eggs rather than duck eggs. The only downside - even with hen's eggs it was a very substantial starter so I may only give half an egg per person next time

clarice's picture
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Fabulous, really good flavours especially the hazelnut. The second time I made it I roasted the asparagus and poached the eggs serving them warm.

shelagh1954's picture
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Well, this is a genuine comment about the recipe! I made this as a starter for a dinner party with six friends. It was very easy and tasty. I will probably do this again but will, next time, serve the eggs warm (I let mine go cold, which is how I understood the instructions).

kevinwiegand's picture

This is sad. bbcgoodfood administrators can you remove this spam individual from your members list?

I totally appreciate members comments, and this nonsense above is unacceptable...

Going to try the above recipe for sure :)

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