Asparagus with Bacon, Hazelnut Vinaigrette, and Slow-Cooked Egg: A Springtime Salad
Crisp spears meet creamy yolk and roasted nuts for an elegant spring dish.
Asparagus with Bacon, Hazelnut Vinaigrette, and Slow-Cooked Egg
With the arrival of spring comes one of the season’s brightest stars: fresh asparagus. This elegant salad pairs tender asparagus stalks with crispy bacon, crunchy toasted hazelnuts, and slow-cooked eggs for a luxurious, restaurant-quality dish you can create at home. Crowned with a house-made hazelnut vinaigrette, this recipe celebrates contrasts—cold and warm, soft and crisp, rich and acidic—making each bite a study in textures and flavors. Whether served as a starter, a brunch centerpiece, or a light supper, it showcases the best of spring produce on your table.
Why This Recipe Works
- Contrast in Texture: The delicate crunch of freshly blanched asparagus, crisped bacon, and toasted hazelnuts creates layers of interest with every bite, balanced by the creamy slow-cooked egg yolk.
- Flavor Depth: Richness from bacon and egg is cut by an acidic, nutty vinaigrette, highlighting the verdant flavor of asparagus.
- Impressive, Yet Simple: Despite its sophisticated appearance, the technique is accessible, making it ideal for entertaining or a weekend treat.
Essential Ingredients
| Ingredient | Purpose |
|---|---|
| Fresh asparagus | Main vegetable; tender, grassy flavor |
| Bacon | Adds salt, umami, and crispness |
| Hazelnuts | For crunch and nutty undertones |
| Eggs | Slow-cooked, providing a velvety component |
| Hazelnut oil | Builds the flavor in the dressing |
| Dijon mustard | Adds brightness and emulsifies the vinaigrette |
| Red wine vinegar | Brings acidity and balance |
| Extra-virgin olive oil | Adds richness to the vinaigrette |
| Freshly ground black pepper and salt | For seasoning |
Choosing and Prepping Your Asparagus
For this salad, thick-stalked green asparagus is recommended. The thicker stalks maintain their texture after peeling and blanching, preventing them from becoming soggy or limp. When shopping, look for evenly sized spears with tight, compact tips—these indicate freshness. To prep:
- Trim: Snap off woody ends at their natural breaking point.
- Peel: For thick stalks, use a vegetable peeler to remove the fibrous outer layer, starting below the tip and peeling toward the base.
Blanching Asparagus for Perfection
Cooking asparagus properly preserves its bright color and crisp-tender bite. Here’s how:
- Bring a large pot of salted water to a rolling boil.
- Add the prepped asparagus stalks and blanch 2–3 minutes for thick stalks, just until vivid green and barely tender.
- Immediately transfer asparagus to a bowl of ice water to stop cooking and lock in color.
- Once chilled, drain and pat dry with towels before plating.
Slow-Cooked Eggs: Achieving Silky Yolks
A precision-cooked egg transforms this salad, offering a custardy yolk that oozes into the vegetables and vinaigrette. While professional kitchens use sous vide, you can recreate these results at home:
- In a pot: Bring water to a constant 145–147°F (63–64°C) and gently lower in eggs. Maintain the temperature and cook for 45 minutes for soft but cohesive whites and a velvety yolk.
- Alternative: For easier home prep, you may use a 6½–7-minute boiled egg, transferred immediately to ice water, for a jammy yolk.
- Tip: Crack eggs into a small bowl before serving to ensure clean, careful plating.
The Power of Bacon: Flavor and Crunch
Crispy bacon brings both salt and savory depth, along with contrasting crunch. For best results:
- Use thick-cut slab or smoked bacon; cut into lardons (short, thick batons) before cooking.
- Sauté gently over medium heat, allowing the fat to render slowly, for maximal crispness without burning.
- Drain on towels and set aside until just before serving.
Toasted Hazelnuts: The Nutty Finishing Touch
Toasting hazelnuts bumps up their aroma and flavor, providing appetizing crunch. To prepare:
- Roast whole, skinned hazelnuts in a 350°F (175°C) oven for 8–10 minutes, shaking the pan halfway, until fragrant and golden-brown.
- Let cool, then coarsely chop for rustic texture.
Hazelnut Vinaigrette: The Perfect Pairing
What others are reading
This nutty, slightly acidic vinaigrette binds all the elements of the salad. To assemble the dressing:
- Whisk together:
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 3 tablespoons hazelnut oil
- 3 tablespoons extra-virgin olive oil
- Combine until emulsified and glossy. Taste and adjust seasoning as needed.
How to Assemble the Salad
This salad shines when all components are served warm or at room temperature. To plate:
- Arrange a layer of blanched asparagus spears on individual plates or a platter.
- Top with generous shards of crispy bacon and a scattering of toasted hazelnuts.
- Drizzle the hazelnut vinaigrette in a zigzag or in tiny puddles for both flavor and presentation.
- Carefully crack a slow-cooked egg onto each serving. Optionally, finish with flaky salt and a grind of black pepper.
Serving Suggestions
This salad is remarkably versatile. Try the following variations:
- Substitute duck eggs for chicken eggs for even richer flavor.
- Add shaved aged cheese such as Gruyère, Pecorino, or Parmesan.
- For extra color and zest, sprinkle chopped chives or fresh parsley over the top.
- Tuck grilled or roasted spring radishes or baby carrots alongside asparagus for additional seasonal flair.
Tips for Success
- Use the freshest asparagus possible—the flavor difference is notable.
- Don’t overcook the asparagus: Err on the side of just-tender; limp stalks lose their vibrant snap.
- Vinaigrette can be made in advance. Whisk again before dressing the salad to re-emulsify.
- For a vegetarian version, omit bacon and add fried shallots or crispy chickpeas for texture.
Nutrition Breakdown (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350–450 kcal |
| Fat | 28 g |
| Protein | 15 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Sodium | 410 mg |
Exact values depend on ingredient brands and portion sizes.
Make-Ahead and Storage Notes
- Asparagus: Can be blanched and chilled up to 24 hours ahead; let come to room temperature before serving.
- Bacon and Hazelnuts: Crisp and toast ahead, store at room temperature, and re-warm lightly before plating.
- Vinaigrette: Holds 2–3 days in the refrigerator; keep tightly sealed and shake or whisk to recombine.
- Eggs: Cook eggs just before serving for optimal texture, or use jammy eggs prepared up to a few hours ahead.
Recipe: Asparagus with Bacon, Hazelnut Vinaigrette & Slow-Cooked Egg
Ingredients
- 1 pound (450 g) thick green asparagus, ends trimmed and peeled
- 4 ounces (110 g) bacon (slab, thick-cut preferred)
- 1/3 cup (40 g) whole hazelnuts, toasted and roughly chopped
- 4 large eggs
- 3 tablespoons (45 ml) hazelnut oil
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon (15 g) Dijon mustard
- Kosher salt and black pepper, to taste
Instructions
- Cook Eggs: Preheat sous vide water bath to 145°F (63°C). Add eggs and cook for 45 minutes. Alternatively, boil eggs for 7 minutes, then plunge into ice water.
- Prep Asparagus: Bring salted water to a boil. Add asparagus and cook until just tender, 2–3 minutes. Transfer to ice water to chill, then drain and pat dry.
- Crisp Bacon: In a skillet, cook bacon over medium heat until golden and crisp. Remove to a plate lined with paper towels.
- Toast Hazelnuts: Roast hazelnuts in a dry pan or oven until fragrant, then roughly chop.
- Make Vinaigrette: Whisk Dijon mustard and vinegar with a pinch of salt and pepper. Slowly drizzle in hazelnut and olive oil, whisking until emulsified.
- Assemble: Arrange asparagus on plates. Top with bacon and hazelnuts. Crack or peel eggs and add to plates. Drizzle with vinaigrette and serve immediately.
Variations and Substitutions
- Vegetarian: Substitute crisped mushrooms or shallots for bacon.
- Nut-Free: Use toasted pumpkin or sunflower seeds for crunch.
- Vegan: Skip egg and bacon; add grilled marinated tofu and a mustard-shallot vinaigrette.
- Add Grains: Scatter cooked farro or barley for a hearty salad variation.
Wine Pairing Suggestions
- Sauvignon Blanc: Its crisp acidity matches the fresh asparagus and vinaigrette.
- Dry Riesling: Complements the greens and nuts with its lively, mineral profile.
- Chardonnay (unoaked): Offers roundness to echo egg yolk and bacon richness.
Seasonal Adaptations
- Try this salad with white asparagus in place of green when available for a milder, sweeter bite.
- Swap in smoked trout or salmon for bacon for a seafood twist.
Frequently Asked Questions (FAQs)
Q: Can I use another nut instead of hazelnuts?
A: Yes, toasted almonds or walnuts make an excellent substitute, bringing similar crunch and aroma.
Q: I don’t have hazelnut oil. What should I use?
A: Walnut oil is a good replacement; otherwise, extra-virgin olive oil works, though the flavor will be slightly less distinct.
Q: Can I make this salad in advance?
A: Prepare components up to a day ahead (asparagus, bacon, nuts, vinaigrette). Assemble and add eggs just before serving for best results.
Q: Is this salad gluten-free?
A: Yes, as long as your bacon and mustard are certified gluten-free, this salad contains no wheat-based ingredients.
Q: What can I serve alongside this salad?
A: Crusty sourdough bread, a simple green salad, or young boiled potatoes make ideal accompaniments, especially for a lunch or light dinner.
References
- https://honestcooking.com/warm-asparagus-salad-bacon-egg-hazelnuts/
- https://insimoneskitchen.com/warm-asparagus-salad-bacon-egg-hazelnuts/
- https://www.bbcgoodfood.com/recipes/warm-salad-asparagus-bacon-duck-egg-hazelnuts
- https://www.supercook.com/recipes/en/asparagus-and-hazelnut-recipes/
- https://njmonthly.com/articles/eat-drink/asparagus-bacon-hazelnut-vinaigrette-fried-egg/
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