Shaved Asparagus Salad with Bacon & Havarti
Prep time: 10 minutes, Total time: 25 minutes
Yield: 2 Servings
- 4 slices Bacon, thick-sliced Applewood is recommended
- 1 Lb. Asparagus
- 2 ounces Havarti (regular or light), shredded
- 2 Tbs Olive Oil
- 3 Tbs Tarragon or White Wine Vinegar, divided
- 1 Tbs Dijon Mustard
- 2-4 Eggs
- Salt and Pepper
Add the bacon to a large pan set over low-medium heat and cook until crispy. Bring a large, deep skillet full of water to a boil.
While the bacon is coking, use a vegetable peeler to shave the asparagus into paper-thin ribbons (I get about 6-8 ribbons per stalk). Submerge the asparagus ribbons into the boiling water for 1 minute. Remove with a slotted spoon and drain on paper towels.
Reduce heat under the water to bring it down to 190 degrees — the water will steam and may move around a little in the pan, but it won’t quite be to a boil. Add 1 Tablespoon of vinegar to the water. Gently crack in the eggs, working in batches if needed to prevent to eggs from crowding the pan. Let the eggs poach for 4 minutes, then remove with a slotted spoon.
In a small dish, whisk together the olive oil, remaining vinegar, and mustard. Crumble the bacon. Combine the asparagus, bacon, and cheese in a large bowl and coat with the dressing. Season with salt and pepper.
Divide the asparagus salad between two plates and top with the poached eggs.
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I’m submitting this recipe to Super Sunday at Kahakai Kitchen!
FullFast says
Thanks for the asparagus salad recipe. The pictures really sell the dish.
bellini says
I have seen shaved asparagus salads around too, would love this.