Charred Asparagus with Horseradish Vinaigrette
charred asparagus topped with horseradish vinaigrette, crispy bacon breadcrumbs, soft-boiled eggs, and fresh dill
servings: 4
Ingredients
Scale
- 4 oz raw bacon
- kosher salt
- 1 lb thin asparagus, ends trimmed
- 4–8 eggs (1 or 2 per person)
- 2 tbsp prepared horseradish
- 1 tbsp grainy mustard (or dijon)
- 2 tsp honey
- ½ cup olive oil, plus more as needed
- 2 tbsp chopped chives
- freshly cracked black pepper
- 2 oz fresh whole grain bread
- 2 tbsp fresh dill leaves
Instructions
- Preheat the oven to 400°F. Lay the bacon onto a sheet pan in one even layer. Bake for 20-25 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and let drain.
- Meanwhile, bring a large pot of water to a boil. Add a heaping tablespoon of salt. Submerge the asparagus in the water. Blanch for 1-2 minutes, or until bright green and tender. Transfer the asparagus to a bowl of ice water. Cool for 1 minute. Drain the asparagus and pat dry.
- To the boiling water, gently submerge the eggs. Boil for 6 minutes (for jammy soft-boiled eggs). Transfer the eggs to a bowl of ice water. Cool for 5 minutes. Crack the eggs and peel off the skins.
- Combine the horseradish, mustard, and honey in a small bowl. Whisk to combine. Drizzle in the olive oil, whisking until incorporated. Add the chives. Season with salt and black pepper to taste.
- Add the bacon and fresh bread to a food processor. Pulse until coarse crumbs form. Heat a 12” cast iron skillet over medium heat. Add enough olive oil to coat the bottom. Once the oil is hot, pour in the breadcrumbs. Cook for a few minutes until golden and crisp, stirring often. Transfer the breadcrumbs to a plate and wipe out the skillet.
- Place the skillet back onto the stove over medium-high heat. Again, drizzle in some olive oil. Place the blanched asparagus into the hot skillet. Quickly cook for 1-2 minutes until slightly charred.
- Plate the asparagus with the horseradish vinaigrette spooned over top. Slice the eggs and add them to the plate. Finish with the bacon breadcrumbs and fresh dill.
Notes
*If your asparagus is thicker, you may want to peel it to remove some of the tough, stringy skin. You’ll also need to blanch it longer…probably about 3-4 minutes or until just tender.
*You can blanch the asparagus, make the vinaigrette, make the breadcrumbs, and cook the eggs ahead of time to save time when serving.