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
Description
Serious Eats
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter