4 large eggs1 1/2 pounds thick asparagus, trimmed and peeled8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces3/4 cup hazelnuts or almonds, peeled, toasted, and roughly chopped1 teaspoon honey1 teaspoon dijon mustard1 1/2 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar
Salt and black pepper to taste
Place bacon in heavy-bottomed 10-inch skillet and cover with 1/2 cup water. over burner on medium high heat and cook, stirring occasionally until water has evaporated and bacon has crisped, about 10 minutes. Transfer bacon and fat to medium bowl. Add hazelnuts, honey, mustard, olive oil, and vinegar. Whisk vigorously to combine. Season to taste with salt and pepper. Set aside.
Bring 4 quarts of water with 4 tablespoons kosher salt to a rolling boil in large Dutch Oven. Set a small frying pan on medium heat, add oil or butter and cook the eggs to your liking. I prefer sunnyside, but poached eggs work well if you are up to it. Add peeled asparagus and cook until bright green and tender but still crisp, 2 to 5 minutes depending on thickness. Drain asparagus and set on serving plate. Gently place eggs on top of asparagus and drizzle eggs and asparagus with bacon hazelnut vinaigrette and serve immediately.
adapted from SeriousEats.com
·
This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2011.