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Charred Asparagus with Horseradish Vinaigrette

Charred Asparagus with Horseradish Vinaigrette

charred asparagus topped with horseradish vinaigrette, crispy bacon breadcrumbs, soft-boiled eggs, and fresh dill

servings: 4

Ingredients

Scale
  • 4 oz raw bacon
  • kosher salt
  • 1 lb thin asparagus, ends trimmed
  • 48 eggs (1 or 2 per person)
  • 2 tbsp prepared horseradish
  • 1 tbsp grainy mustard (or dijon)
  • 2 tsp honey
  • ½ cup olive oil, plus more as needed
  • 2 tbsp chopped chives
  • freshly cracked black pepper
  • 2 oz fresh whole grain bread
  • 2 tbsp fresh dill leaves

Instructions

  1. Preheat the oven to 400°F. Lay the bacon onto a sheet pan in one even layer. Bake for 20-25 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and let drain.
  2. Meanwhile, bring a large pot of water to a boil. Add a heaping tablespoon of salt. Submerge the asparagus in the water. Blanch for 1-2 minutes, or until bright green and tender. Transfer the asparagus to a bowl of ice water. Cool for 1 minute. Drain the asparagus and pat dry.
  3. To the boiling water, gently submerge the eggs. Boil for 6 minutes (for jammy soft-boiled eggs). Transfer the eggs to a bowl of ice water. Cool for 5 minutes. Crack the eggs and peel off the skins.
  4. Combine the horseradish, mustard, and honey in a small bowl. Whisk to combine. Drizzle in the olive oil, whisking until incorporated. Add the chives. Season with salt and black pepper to taste.
  5. Add the bacon and fresh bread to a food processor. Pulse until coarse crumbs form. Heat a 12” cast iron skillet over medium heat. Add enough olive oil to coat the bottom. Once the oil is hot, pour in the breadcrumbs. Cook for a few minutes until golden and crisp, stirring often. Transfer the breadcrumbs to a plate and wipe out the skillet.
  6. Place the skillet back onto the stove over medium-high heat. Again, drizzle in some olive oil. Place the blanched asparagus into the hot skillet. Quickly cook for 1-2 minutes until slightly charred.
  7. Plate the asparagus with the horseradish vinaigrette spooned over top. Slice the eggs and add them to the plate. Finish with the bacon breadcrumbs and fresh dill.

Notes

*If your asparagus is thicker, you may want to peel it to remove some of the tough, stringy skin. You’ll also need to blanch it longer…probably about 3-4 minutes or until just tender.

*You can blanch the asparagus, make the vinaigrette, make the breadcrumbs, and cook the eggs ahead of time to save time when serving.