Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg Recipe

Name: Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg Recipe
Prep time: 5 min
Ingredients: 4 large eggs; 1 1/2 pounds thick asparagus, trimmed and peeled; 8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces; 3/4 cup hazelnuts, peeled, toasted, and roughly chopped; 1 teaspoon honey; 1 teaspoon dijon mustard; 1 1/2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; Salt and black pepper to taste

Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent. For more info, check out our guide to sous vide poached eggs.

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Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg Recipe

Prep 5 mins

Cook 65 mins

Total 70 mins

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4 large eggs
1 1/2 pounds thick asparagus, trimmed and peeled
8 slices thick cut bacon, cut crosswise into 1/2-inch pieces
3/4 cup hazelnuts, peeled, toasted, and roughly chopped
1 teaspoon honey
1 teaspoon dijon mustard
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and black pepper, to taste

Preheat water oven to 142°F. Place eggs in water bath and cook at least 45 minutes, and up to 4 hours.
Meanwhile, place bacon in heavy-bottomed 10-inch skillet and cover with 1/2 cup water. Place over burner on medium high heat and cook, stirring occasionally until water has evaporated and bacon has crisped, about 10 minutes. Transfer bacon and fat to medium bowl. Add hazelnuts, honey, mustard, olive oil, and vinegar. Whisk vigorously to combine. Season to taste with salt and pepper. Set aside.
Bring 4 quarts of water with 4 tablespoons kosher salt to a rolling boil in large Dutch Oven. Add peeled asparagus and cook until bright green and tender but still crisp, 2 to 5 minutes depending on thickness. Drain asparagus and set on serving plate.
Carefully crack cooked egg, and using fingertips, create a hole about 1-inch in diameter. Pour egg into small bowl, then carefully set on top of asparagus. Repeat with remaining eggs. Drizzle eggs and asparagus with bacon hazelnut vinaigrette and serve immediately.

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Nutrition Facts (per serving)
1709	Calories
133g	Fat
57g	Carbs
88g	Protein

Nutrition Facts
Amount per serving
Calories	1709
% Daily Value*
Total Fat 133g	171%
Saturated Fat 25g	126%
Cholesterol 839mg	280%
Sodium 2430mg	106%
Total Carbohydrate 57g	21%
Dietary Fiber 23g	81%
Total Sugars 22g
Protein 88g
Vitamin C 56mg	280%
Calcium 404mg	31%
Iron 15mg	84%
Potassium 3020mg	64%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.