About this recipe:This salad is my husband's specialty dish. It is delicious served warm with crusty bread. You can serve this as a starter in smaller portions, or else it makes a fabulous lunch. For starter portions, allow 1 egg per person to make 8 servings from this recipe. Use your favourite shop-bought vinaigrette, or make your own.
750g asparagus, washed and trimmed
1 tablespoon butter
8 rashers bacon, diced
1 teaspoon vinegar
4 tablespoons vinaigrette
salt and pepper to taste
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Method Prep:30min › Cook:15min › Ready in:45min
Sauté the asparagus with 1 tablespoon of butter in a frying pan for 2 minutes. The asparagus should be tender but still slightly crunchy.
Add the bacon into a frying pan and cook until brown and crispy.
Poach the eggs. For this bring a pot of water to the boil, add 1 teaspoon of vinegar, break the eggs one by one and pour into a small cup then gently drop them into the boiling water. Cook for 3 minutes , or until the egg white is cooked.
Divide asparagus among 4 plates, arrange 2 poached eggs on each plate, then add the bacon, 1 tablespoon of vinaigrette, salt and pepper.
This is lovely recipe, I cooked it today for lunch,I didn't use bacon instead Spanish chorizo and added mushroom when frying asparagus I also used flora fry rather than butter. It came out really nice I was suprised, I actually spend about 10-20mins cooking it! - 27 Jan 2012