Roasted Asparagus, Bacon & Egg Brunch Salad

New Recipe
Roasted Asparagus, Bacon & Egg Brunch Salad

Ingredients

  • SALAD:
  • 30 to 35 medium spears asparagus (approximately 3 bunches)
  • olive oil
  • 6 strips of bacon or crispy proscuitto
  • 4 eggs
  • 4 tablespoons chopped hazelnuts, toasted
  • ROASTED HAZELNUT VINAIGRETTE:
  • 1 cup Monin Roasted Hazelnut Syrup
  • 1 cup mayonnaise
  • 1/4 cup + 1 tablespoon sherry vinegar
  • 4 shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • salt & pepper, to taste

  • Yield: Approximately 4 Servings
  • Garnish: Hazelnuts

Instructions

  1. SALAD
  2. Preheat oven to 400°F. Trim asparagus; place in roasting tin. Drizzle with oil; roast for 15
  3. minutes, or until just tender and colored. Cook bacon until crisp; snip with scissors into pieces.
  4. Set aside. Boil eggs for 5 minutes, drain, and plunge into cold water. Remove shells. Just before
  5. serving, warm bacon and hazelnuts in oven; halve eggs. Transfer asparagus to platter; top with
  6. eggs, bacon and nuts. Drizzle with Roasted Hazelnut Vinaigrette.
  7. YIELD: 3 to 4 servings
  8. ROASTED HAZELNUT VINAIGRETTE
  9. Whisk together Monin Roasted Hazelnut Syrup, mayonnaise, vinegar,
  10. shallots and lemon juice in a medium bowl until emulsified. Season to taste
  11. with salt and pepper.
  12. YIELD: Approximately 2 1/2 cups


Learn how to make this recipe or one similar by viewing this quick tutorial.
How To : Flavored Vinaigrette
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Roasted Asparagus, Bacon & Egg Brunch Salad