Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 30 millilitres | Olive oil |
| 100 grams | Lean bacon finely diced |
| 8 \N | 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 \N | 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.