White Asparagus Caesar-Style Salad
with crispy bacon and Parmigiano Reggiano | 2 servings
Tags:
Recipe
Allergens:
Egg
•Milk
•Barley
•Oats
•Rye
•Sesame
•Soy
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
500 g
White asparagus
4 piece
Egg
(Contains Egg)
1 head
Romaine lettuce
1 piece
Lemon
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
1 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
8 slice
Bacon
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
2 teaspoon
Olive oil
1 teaspoon
Wholegrain mustard
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2940 kJ
Calories703 kcal
Fat49.1 g
Saturated Fat12.3 g
Carbohydrate28.1 g
Sugar6.3 g
Dietary Fiber9.7 g
Protein34.6 g
Salt2.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large pan or asparagus pan
•Saucepan
•Large Frying Pan
•Small Bowl
Cooking Steps
1
- Peel the white asparagus and trim the tough ends.
- Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 8 - 10 minutes. Rinse the eggs under cold water.
- In a large pot, bring water to a boil and cook the asparagus for 6 - 8 minutes, until tender. Drain and let cool.
2
- In a large frying pan, cook the bacon over medium heat for 4 - 5 minutes or until crispy. Remove from the pan and set aside.
- Dice the ciabatta into cubes.
- Use the same pan to make the croutons. Heat the olive oil and toast the bread cubes for 4 - 5 minutes or until golden and crispy.
3
- Juice half of the lemon. In a small bowl, mix the mayonnaise, mustard, white wine vinegar and lemon juice. Season with salt and pepper.
- Cut the other half of the lemon into wedges.
- Tear or roughly chop the Romaine lettuce into smaller pieces.
- Peel the eggs and cut them into quarters.
4
- Arrange the lettuce on a serving platter.
- Add the asparagus and eggs on top, as well as the crispy bacon and croutons.
- Drizzle the dressing over the dish and grate the Parmigiano Reggiano on top.
- Garnish with the lemon wedges.