Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg

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 Favicon Serious Eats
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