Green asparagus, bacon and egg is such a classic Easter dish. We have enjoyed it as a light starter, marveling how quickly we’ve managed to clear the plates. Traditionally, during the family Easter lunch I am serving my mother-in-law’s recipes of German White Asparagus Soup or Flemish Asparagus in Egg & Butter Sauce. Both are absolutely delicious! However, this time I am opting to lighten up the menu, serving a green asparagus starter instead.
Green asparagus don’t take long to cook. I prefer to steam them for a little while before adding butter and season with salt and pepper. As a result, they remain vibrant green, perfectly solid, yet wonderfully soft in a bite. There is no denying, crispy bacon fits green asparagus very well. But to add an extra texture to the dish I am adding crispy Asian fried onions as well. Topped with a perfectly boiled egg, with a yummy yellow center, the dish is a pure delight.
Is there a secret to perfectly boiled eggs? A little trick I have learned through the years claims that adding a tablespoon of olive oil to the water while boiling the eggs, helps the oil to penetrate through the shell and make the eggs easy to peel. In addition, I always put the boiled eggs to cool in cold water. As a result, when I am ready to serve, the shells are indeed easy to peel and the egg retains its perfect form.
The little touch of Champagne Vinaigrette adds a level of luxury to the dish. We take a bite, we smile, we crack a joke and before we know it is time to serve the main course – a succulent and moist Rosemary-garlic Crust Rack of Lamb, served with creamy white wine sauce, green salad and croquettes. Delicious and festive home food at its best!
For the Asparagus:
- 20 green asparagus
- 4 eggs
- 1 tbsp olive oil
- 125g bacon
- 1/3 cup water
- 30g butter
- 50g Asian crispy fried onion
- Black pepper
For the Vinaigrette:
- 2 tsp olive oil
- ½ tsp Champagne Vinegar
- ½ tsp Dijon mustard
- Spring flowers
1. In a medium-size pot bring plenty of water to a boil. Add one tablespoon of olive oil and gently place in the eggs. Boil for 7 minutes. Take the eggs out of the pot and place in another dish, filled with cold water. Late them cool completely before taking out and peeling.
2. Trim the hard edges of the asparagus. Place them in a large sauce pan with 1/3 cup of water. Cover with a lid and let them simmer for 5-10 minutes. Pierce the edge of the asparagus with a fork, if it enters easily the asparagus are ready. Add the butter and season with salt and black pepper. Mix well.
3. Chop the bacon in small pieces and add in a large sauce pan. Cook for 10 minutes over a medium-high heat until the bacon turns golden brown.
4. Make the vinaigrette by mixing together olive oil, Champaign vinegar and mustard.
5. Serve by arranging the asparagus on a dish, cover with crispy bacon, crispy Asian fried onion, drizzle with the vinaigrette, place the egg in the center and season with extra salt and black pepper. Optionally, decorate with spring flowers.