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Warm Asparagus Salad

Ready in 30 mins

Recipe by Graham 

Warm Asparagus Salad is a delightful, fresh salad suitable for a light meal in summer or winter. It doesn't matter if the eggs are still warm when you serve them, it's not intended to be a cold salad. The freshness of the asparagus and the smokiness of the bacon makes this warm salad so appetizing. I love to serve this in the spring well the asparagus is fresh

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Warm Asparagus Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

6 rashers (slices) smoked streaky bacon (side bacon)
6 large eggs
1¼ lb asparagus (about 30 spears)
2 oz toasted hazlenuts
FOR THE DRESSING
  salt and freshly-ground pepper
1 tablespoon red wine vinegar
1 level teaspoon Dijon mustard
3 - 4 tablespoons olive oil

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Warm Asparagus Salad

  1. Cook the bacon under a hot grill (broiler) for 5 minutes until it is crisp, then snip into small pieces with kitchen scissors.
  2. Hardboil the eggs by cooking them in boiling water for 8 minutes. Remove from the pan and plunge them into ice water to cool as quickly as possible.
  3. Make the dressing - place a little salt and freshly-ground pepper into a bowl. Add the red wine vinegar and stir until the salt has dissolved. Add the mustard and stir again until the mustard has mixed thoroughly with the vinegar. Now add the olive oil and mix again until you achieve a consistent dressing.
  4. Prepare the asparagus by trimming off the base of each spear. Bring a pan of salted water to the boil, reduce the heat slightly and cook the asparagus for about 7-8 minutes, until just tender. Meanwhile, place the nuts and bacon into a warm oven. Shell and halve the eggs and season with salt and freshly ground black pepper to taste.
  5. Drain the asparagus and divide equally between the plates. Add the egg halves, sprinkle with warm nuts and bacon, then drizzle with the dressing in a zigzag pattern.
GRAHAM'S HOT TIP:
If you want to give the dressing an extra tang, use Dijon mustard with peppercorns. This is available from most good food stores.
 
GRAHAM'S WINE RECOMMENDATION:
A Viognier wine like Condrieu would be a perfect wine for this light meal. It's a rare dry white wine (the whole appellation is only 3.8 hectares - 9.4 acres - in size) but Château-Grillet stands head and shoulders above the others.