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 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