Ingredients:
1 1/2 lb steamed asparagus, cooled
2 hard-boiled eggs, coarsely grated*
2 slices lean thick cut bacon, crumbled
for the dressing:
3 tablespoons sherry vinegar
3 tablespoons olive oil
2 tablespoons Capote capers
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon minced parsley
1 tablespoon minced basil
1/2 teaspoon Dijon
sea salt
freshly ground black pepper
Directions:
Whisk together the dressing ingredients. Toss the bacon and asparagus in a bowl. Drizzle with dressing. Top with the eggs.
*I found the easiest way to do this is to grate the eggs not from the ends but on the sides.
I love the combination of crisp bacon or pancetta with asparagus. When you use really fresh asparagus - the saltiness of the bacon goes really well with the slight sweetness of the asparagus.
ReplyDeleteBacon, asparagus, capers - this sounds like a fantastic dish!
ReplyDeleteOne of my favorite classic combinations, especially now that asparagus season is here!
ReplyDeleteI was actually craving something with egg and asparagus for lunch today--perfect.
ReplyDelete