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Thursday, 1 May 2014

The Big Glut Recipe – May


Warm asparagus salad


Simple, tasty and a great way to eat seasonal asparagus. A light and healthy dish for six done with duck eggs, or you can use hen’s eggs.

Ingredients
  • About 500g asparagus/around thirty spears
  • Six duck’s or hen’s eggs
  • Six bacon rashers
  • 50g of toasted hazelnuts

To Make a Dressing
  • 2 tbsp rapeseed oil
  • 3 tbsp hazelnut oil
  • 1 tbsp cider vinegar
  • 2 tsp smooth Dijon mustard

Boil the eggs – about eight minutes for duck, five for hen’s. Cool as quickly as possible under cold water or even better, iced. Get the grill hot and cook the bacon until it’s crisp, about five minutes, turning it over half way through. Chop it up and set aside. 

Whisk up the dressing ingredients with seasoning. Crush the toasted hazelnuts, add to the bacon and pop them into a warm oven. Cook the asparagus in a pan of boiling, salted water until tender, about five minutes. Halve the eggs and divide all between plates, sprinkled with the bacon and nuts and drizzle on the dressing. 

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