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 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

Glass: Culinary

Glass Size: 2.

Instructions

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