Asparagus With Crisp Bacon Croutons and Green Dressing
I nabbed this asparagus recipe from Jamie Oliver’s newest cookbook, “Together” (Flatiron Books, $35). It’s a dish that is delicious hot, room temp or cold. I don’t think I’ll make croutons for nonvegetarian dishes any other way in the future. Yield: 8servings (can serve 4 as a main course)
INGREDIENTS
2 green onions, roots trimmed
2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 6tablespoons extra-virgin olive oil
1 bunch Italian parsley, divided use
2 tablespoons water, plus more if needed
4 slices of bacon
1 tablespoon extra-virgin olive oil
Pinch of ground black pepper 1cup packed 1⁄2-inch cubes sourdough bread
2 pounds fresh asparagus, tough ends cut or broken off 8 large eggs
PROCEDURE
1: Coarsely chop green tops of green onions and place in blender (high speed blender preferred). Cut white part of green onions into thin slices and set aside to use as garnish. Add to blender the mustard, vinegar and oil. Twist and tear 3⁄4 of parsley leaves and delicate stems from the bunch, leaving thick leaves behind; add to blender. Add 2 tablespoons water and turn on blender. Whirl until pureed. Taste and adjust seasoning as needed (most likely it will need salt), adding a little more water if it is too thick; whirl again. Set aside.
2. Prepare bacon croutons: Cut bacon crosswise into narrow strips. Put a large skillet on medium heat and add 1 tablespoon extravirgin olive oil plus a pinch of
pepper. Add bacon and bread cubes. Cook 10-15minutes until golden and crisp, tossing frequently. Set aside.
3: Divide dressing, placing 3⁄4 in a large bowl and the rest in a smaller bowl ready for drizzling. Cook asparagus in large pan of boiling water for 3minutes or until just tender. Use tongs to transfer asparagus to large bowl; toss to coat.
4: Gently lower eggs into a pan of boiling water that contains a pinch of salt (I use a large, slotted spoon to lower them in and take them out). Cook for 61⁄2 minutes. Drain; cool and peel under cold running water.
5: Divide asparagus between 8 plates (or 4 if used as entrée). Cut peeled eggs in half and place next to asparagus, cut side up. Spoon more dressing over the asparagus. Sprinkle on croutons and bacon. Garnish with sliced white part of green onions and small sprigs of parsley.