Warm salad of asparagus, bacon, duck egg & hazelnuts

Warm salad of asparagus, bacon, duck egg & hazelnuts

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(7 ratings)

Prep: 25 mins Cook: 25 mins


Serves 6

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal261
  • fat23g
  • saturates4g
  • carbs2g
  • sugars2g
  • fibre2g
  • protein12g
  • salt0.8g
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  • 6 rashers smoked streaky bacon
  • 3 duck eggs (or 5 large hen's eggs)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 500g asparagus, about 30 medium spears



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 50g hazelnuts, toasted and crushed



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the dressing

  • 3 tbsp hazelnut oil
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp cider vinegar
  • 2 tsp smooth French mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…


  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.

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Comments, questions and tips

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Che Guevaraa's picture
Che Guevaraa
24th Feb, 2020
The dressing is really nice. The whole thing was a nice lunch I used some leftover duck eggs. Only think I would recommend is that the asparagus be roasted first. I think boiling them just kind of let the whole thing down a little bit when it could’ve been really special.
2nd May, 2012
Sounds good but I shall try quails eggs.
27th Jul, 2011
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
18th Jun, 2011
Fabulous, really good flavours especially the hazelnut. The second time I made it I roasted the asparagus and poached the eggs serving them warm.
1st May, 2011
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).
30th Apr, 2011
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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