Asparagus with egg and crispy bacon topping
For weekdays and home holidays, for breakfast, lunch or dinner - tender asparagus with a delicate taste and crispy bacon.
Ingredients
Servings 4- 4 slices of bacon
- 4 hard boiled eggs
- 100 g fresh wheat breadcrumbs
- 400 g green asparagus, fine
- 2 boiled yolks plus eggs for serving
- handful of watercress
- 200 g rustic sour cream
- 2 tbsp. l. Dijon mustard
- salt
Cooking
Step 1
Fry the bacon in a dry frying pan until crispy. Transfer to paper towels.
Step 2
In the same skillet, toast the wheat crumbs, shaking the skillet occasionally, 2 to 3 minutes. Remove from heat and cool completely.
Step 3
Pulse the bacon in the blender, then add the crumbs and quickly blend everything together until smooth.
Step 4
Boil the asparagus in salted boiling water for 1-2 minutes. Dry on paper towels.
Step 5
Whisk watercress, sour cream, mustard and egg yolks in a blender until smooth. Salt.
Step 6
Divide the asparagus on plates. Serve with egg, sauce and bacon sprinkles.