Name: Warm salad of asparagus, bacon, duck egg & hazelnuts
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: French
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

Warm salad of asparagus, bacon, duck egg & hazelnuts

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

For the dressing

3 tbsp hazelnut oil
2 tbsp rapeseed oil
1 tbsp cider vinegar
2 tsp smooth French mustard

Method

step 1
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.
step 2
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.
step 3
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.