It’s a beautiful day here in the Dutch suburbs — perfect opportunity to enjoy some outdoor eating! I bought gorgeous, bright green asparagus at the market yesterday and decided to use them in this beautiful little lunch. The combination of flavors and textures is really fantastic. Hope you’ll like it as much as we did!
Asparagus with Croutons and Soft-Boiled Eggs
Serves 3
For the dressing:
- 4 tbsps extra virgine olive oil
- 1 tbsp lemon juice
- fleur de sel
- freshly-cracked pepper
- 1 tbsps finely chopped flat leaf parsley
For the rest of the dish:
- 450g asparagus, about 2 cm trimmed off the ends
- 5 strips of bacon
- 10g butter
- 2 slices white bread, crusts trimmed off, the rest cut into small cubes
- 3 eggs
First make the dressing by whisking all of the ingredients in a small bowl. Bring a large pan of water to the boil and cook your asparagus for 3 minutes. In the meantime, bring another pan of water to the boil and soft-boil your eggs. Drain the asparagus, rinse with cold water and allow to dry on a clean kitchen cloth. Cook the bacon in an ungreased frying pan until nice and crisp. Drain on paper towel. In the same pan, melt 5 grams of the butter and brown your cubed bread. Remove from the pan, set aside and add the rest of the butter to the pan. Toss in the cooked asparagus, season with a little salt and cook for 2-3 minutes. Arrange the asparagus over the plates, top with the dressing, bacon and croutons and the soft-boiled egg and season with a little extra pepper.