Yield: 1 servings
|30 millilitres||Olive oil|
|100 grams||Lean bacon finely diced|
|8||Cloves garlic finely chopped|
|70 grams||Almonds flaked|
|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.