Warm salad of asparagus, bacon, duck egg & hazelnuts

Warm salad of asparagus, bacon, duck egg & hazelnuts

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 25 mins

Skill level



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



  • 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
wendybea's picture

Sounds good but I shall try quails eggs.

jdowling002's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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 :)