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Warm salad of asparagus, bacon, duck egg & hazelnuts

Warm salad of asparagus, bacon, duck egg & hazelnuts

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Rating: 5 out of 5.6 ratings
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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
HighlightNutrientUnit
kcal261
fat23g
saturates4g
carbs2g
sugars2g
fibre2g
protein12g
low insalt0.8g
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Ingredients

For the dressing

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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Overall rating

Rating: 5 out of 5.6 ratings
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