Asparagus & Lardon Recipe

Inspired by Bacon & Butter

Time40m

Serves2

roasted asparagus. lardon. two eggs. arugula salad. almonds. hollandaise

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Ingredients

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Main Ingredients

1 lb Asparagus

4 oz Lardon (or diced bacon)

2 large Eggs

2 cups Arugula

1 oz Almonds, sliced

1 cup Butter

3 large Egg yolks

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Steps

Roast the Asparagus

Preheat the oven to 425°F (220°C). Trim the ends off the asparagus and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

Cook the Lardon

In a skillet over medium heat, cook the lardon until crispy. Remove from the skillet and drain on paper towels.

Poach the Eggs

In a pot of simmering water, gently crack the eggs into the water and poach for about 3-4 minutes, until the whites are set but yolks are still runny. Remove with a slotted spoon.

Prepare the Hollandaise Sauce

In a heat-proof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water (double boiler) and whisk constantly. Slowly drizzle in melted butter until thickened. Season with salt and pepper.

Assemble the Salad

In a bowl, toss arugula with a drizzle of olive oil, salt, and pepper. Add sliced almonds.

Plate the Dish

On a plate, arrange roasted asparagus, top with crispy lardon, and carefully place the poached eggs on top. Drizzle with hollandaise sauce and serve with arugula salad on the side.