Saturday, October 29, 2016
asparagus, bacon, and strawberry salad with poached eggs
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
pinch of sugar
4 ounces thick-cut bacon
1 pound asparagus, rough ends trimmed
splash of vinegar
4 large eggs
1 bag spring mix salad
12 strawberries, quartered
Add all vinaigrette ingredients to a jar, close lid tightly and shake vigorously. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Heat a large frying pan over medium-high heat. Add the bacon and fry until crispy, about 4-5 minutes. Remove from pan and let drain on a paper-towel-lined plate. In the same skillet, add the asparagus to the bacon grease and cook until tender and slightly roasted, 5-8 minutes, depending on the thickness of the asparagus stalks.
Bring a pot of water to boil. Add a splash of vinegar and turn the heat back to medium-high. Crack 1 egg into a cup. Give the water a stir before dropping the egg in all at once. Add the remaining eggs in the same manner and poach for 2-4 minutes. Remove eggs with a slotted spoon.
To assemble, divide salad mix among 4 plates. Cut the asparagus into thirds and scatter over the lettuce. Divide the strawberries and bacon among the plates, then drizzle with vinaigrette. Top each salad with a poached egg and season with salt and pepper.