WARM SALAD OF ASPARAGUS, BACON, DUCK EGG & HAZELNUTS

Warm salad of asparagus, bacon, duck egg & hazelnuts image

A smart and stylish springtime starter that is super healthy to boot

Provided by Orlando Murrin

Categories Starter

Time 50m

Number Of Ingredients 8

Ingredients

6 rashers smoked streaky bacon
3 duck eggs (or 5 large hen's eggs)
500g asparagus , about 30 medium spears
50g hazelnuts , toasted and crushed
3 tbsp hazelnut oil
2 tbsp rapeseed oil
1 tbsp cider vinegar
2 tsp smooth French mustard

Steps:

Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen's eggs), drain and plunge into ice water, to cool as quickly as possible.
Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear - it'll break at the tender point.
Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.

Nutrition Facts : Calories 261 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium