Spanish style asparagus

Yield: 1 servings

Measure Ingredient
30 millilitres Olive oil
100 grams Lean bacon finely diced
8 Cloves garlic finely chopped
70 grams Almonds flaked
1 cup Breadcrumbs
3 bunches Asparagus steamed or poached
40 millilitres Balsamic or sherry vinegar
60 millilitres Extra virgin olive oil
2 Hard boiled eggs

Heat the olive oil and add the bacon, garlic and almonds and toss until the garlic is golden and the bacon is crisp, about 3 minutes. Add the breadcrumbs and toss for 2 minutes until the crumbs are golden and the oil has been absorbed. Add salt and pepper to taste.

Place the warm asparagus on plates (5-6 spears each). Whisk the vinegar and olive oil together and drizzle over the asparagus then top with some of the crumbly mixture.

Grate a little of the egg on each plate and serve immediately.

Converted by MC_Buster.

Per serving: 726 Calories (kcal); 82g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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