The BBC Good Food logo
Warm salad of asparagus, bacon, duck egg & hazelnuts

Warm salad of asparagus, bacon, duck egg & hazelnuts

By
A star rating of 4.7 out of 5.6 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • 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
Advertisement

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content