Hey guys. It’s warm outside. Like, fureal. And I love it. If you don’t love it you are a monster and you need re-evaluate your life. In my life warm weather means an enthusiasm for healthy eating. Give me all the veggies… and a teensy bit of bacon. Bacon, veggies, and a poached egg… yes puhlease.
If you’re a paleo person this recipe is made for you. If you’re not, fear not. this recipe is still awesome.
Now I have to say that I didn’t some up with this one on my own. Dan’s lovely coworker Rachel sent me this recipe link(http://www.skinnytaste.com/asparagus-egg-and-bacon-salad-with/) and said she tried it with no changes and it was amaaaaaazing. I was determined to make some changes, but I didn’t want to mess with the basics, so I just made some baby changes.
Here are my changes:
1. I served it with salmon. I think this was a good addition, but not a necessary one. I like the additional protein, and it was very tasty, but I didn’t miss it when it wasn’t part of a bite. however, I did miss the bacon. The bacon in this was awesome and added a great salty/meaty element. Once again I used the Ends & Pieces from TJ’s and I really liked the chunkiness that the cut offered.
2. I served with a poached egg instead of a hard boiled egg. I did this for a couple of reasons. I’m not a huge hard boiled egg lady. I just want to make hard boiled eggs into deviled eggs; I’m just not happy with them. Also, I’d never made poached eggs, and it’s something I’ve wanted to try. I should probably be ashamed that I’m just learning this, but I never made claims to be an expert. Life is about learning and that’s what I’m trying to do here. Anywoo, off the soapbox, Alice. I found an Alton Brown video online for the instructions(here’s the link:http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html). It was easy if you follow the timing exactly, but it definitely took me a couple of tries to get it right.
- 1 large egg, poached
- 1⅔ cups chopped asparagus
- 2 slices cooked and chopped bacon
- ½ tsp Dijon mustard
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- pinch salt and pepper, to taste
- Grilled salmon, optional
- Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
- In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
- Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Top with poached egg.