Asparagus With Bacon-Hazelnut Vinaigrette And Slow-

Name: Asparagus With Bacon-Hazelnut Vinaigrette And Slow-Cooked Egg Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 1/2 pounds thick asparagus, trimmed and peeled; 8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces; 3/4 cup hazelnuts, peeled, toasted, and roughly chopped; 1 teaspoon honey; 1 teaspoon dijon mustard; 1 1/2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; Salt and black pepper to taste; 1 1/2 pounds thick asparagus, trimmed and peeled

Servings: persons

1
Preheat water oven to 142u00b0F. Place eggs in water bath and cook at least 45 minutes, and up to 4 hours.
2
Meanwhile, place bacon in heavy-bottomed 10-inch skillet and cover with 1/2 cup water. Place over burner on medium high heat and cook, stirring occasionally until water has evaporated and bacon has crisped, about 10 minutes. Transfer bacon and fat to medium bowl. Add hazelnuts, honey, mustard, olive oil, and vinegar. Whisk vigorously to combine. Season to taste with salt and pepper. Set aside.
3
Bring 4 quarts of water with 4 tablespoons kosher salt to a rolling boil in large Dutch Oven. Add peeled asparagus and cook until bright green and tender but still crisp, 2 to 5 minutes depending on thickness. Drain asparagus and set on serving plate.
4
Carefully crack cooked egg, and using fingertips, create a hole about 1-inch in diameter. Pour egg into small bowl, then carefully set on top of asparagus. Repeat with remaining eggs. Drizzle eggs and asparagus with bacon hazelnut vinaigrette and serve immediately.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs, 1 1/2 pounds thick asparagus, trimmed and peeled, 8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces, 3/4 cup hazelnuts, peeled, toasted, and roughly chopped, and more.

Yes, Asparagus With Bacon-Hazelnut Vinaigrette And Slow-Cooked Egg Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus With Bacon-Hazelnut Vinaigrette And Slow-Cooked Egg Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions