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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
Channel: 
Chat N Dish
Preparation Time: 
15 Minutes
Cook Time: 
6 Minutes
Ready In: 
21 Minutes
Servings: 
4

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3.625
Average: 3.6 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 877 Calories from Fat 743

% Daily Value*

Total Fat 85 g131.1%

Saturated Fat 37 g184.8%

Trans Fat 0 g

Cholesterol 293.5 mg97.8%

Sodium 633.9 mg26.4%

Total Carbohydrates 15 g5%

Dietary Fiber 5.9 g23.5%

Sugars 3.7 g

Protein 16 g32.7%

Vitamin A 49.3% Vitamin C 11.2%

Calcium 8.9% Iron 23.7%

*Based on a 2000 Calorie diet

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