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Warm Asparagus Salad with Bacon, Egg and Hazelnuts

  • Author: Simone Van Den Berg
  • Yield: 6 1x


Warm asparagus and toasted hazelnuts served with a hardboiled egg and crispy bacon is a great breakfast or hearty lunch. Drizzle with a mustard vinaigrette to bring all the flavors together. Adapted from the BBC


  • 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


  1. Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside.
  2. 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.

Make the dressing:

  1. whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear – it’ll break at the tender point.
  2. Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season.
  3. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender.
  4. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.
  • Category: Main
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