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.
I’m submitting this recipe to Super Sunday at Kahakai Kitchen!