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Asparagus and Poached Egg Salad Recipe Video
|Butter||1 Cup (16 tbs)|
|Pecans||1 Cup (16 tbs)|
|Fresh asparagus||1 Pound|
|Bacon strips||8 , cooked|
|Croutons||1 Cup (16 tbs) (nice crunchy ones.)|
Calories 877 Calories from Fat 743
% Daily Value*
Total Fat 85 g131.1%
Saturated Fat 37 g184.8%
Trans Fat 0 g
Cholesterol 293.5 mg
Sodium 633.9 mg26.4%
Total Carbohydrates 15 g5%
Dietary Fiber 5.9 g23.5%
Sugars 3.7 g
Protein 16 g32.7%
Vitamin A 49.3% Vitamin C 11.2%
Calcium 8.9% Iron 23.7%
*Based on a 2000 Calorie diet
1.Toast the pecans and let them cool then crush lightly in a mortar and pestle.
2.In a pan heat butter until melted then cook until lightly nutty brown.
3.Add the pecans to butter and set aside.
4.Steam asparagus for 2-3 minutes then plunge into an ice water bath to stop the cooking process.
5.In a large pan of boiling water, crack the eggs and gently place into the boiling water.
6.Poach for about 3 minutes or until lightly set.
7. On each serving plate put some croutons, top it up with 1/4 of the asparagus stalks and 1 poached egg.
8.Drizzle a tablespoon of the nut brown butter dressing and top with two bacon slices.
9. Serve warm.