Login to Save Like

Ingredients

• 1 1/4 pounds (about 20 pen sized spears) asparagus spears, woody ends trimmed
• 12 ounces thick-cut bacon, chopped into 1/2-inch pieces
• 2 teaspoons minced shallots
• 1/2 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons honey
• 1/4 cup plus 1 tablespoon lemon juice

• 1/2 cup olive oil
• 1 teaspoon white truffle oil
• 11/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 10 ounces arugula
• 3/4 cup Parmigiano-Reggiano shavings
• 6 eggs

Description

Cooking Channel Serves Up This Warm Asparagus With Crispy Bacon, Arugula With White Truffle, Lemon And Parmigiano-Reggiano Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel