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Asparagus And Poached Egg Salad

Chat.n.Dish's picture
Ingredients
  Bacon strips 8
  Butter 1 Cup (16 tbs)
  Pecans 1 Cup (16 tbs)
  Fresh asparagus 1 Pound
  Eggs 4 Small
  Bacon strips 8 , cooked
  Croutons 1 Cup (16 tbs) (nice crunchy ones.)
Directions

GETTING READY
1.Toast the pecans and let them cool then crush lightly in a mortar and pestle.

MAKING
2.In a pan heat butter until melted then cook until lightly nutty brown.
3.Add the pecans to butter and set aside.
4.Steam asparagus for 2-3 minutes then plunge into an ice water bath to stop the cooking process.
5.In a large pan of boiling water, crack the eggs and gently place into the boiling water.
6.Poach for about 3 minutes or until lightly set.

SERVING
7. On each serving plate put some croutons, top it up with 1/4 of the asparagus stalks and 1 poached egg.
8.Drizzle a tablespoon of the nut brown butter dressing and top with two bacon slices.
9. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Assembled
Dish: 
Salad
Ingredient: 
Asparagus
Interest: 
Easy
Preparation Time: 
15 Minutes
Cook Time: 
6 Minutes
Ready In: 
21 Minutes
Servings: 
4

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