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Salad with white asparagus, bacon and poached egg

April 15th, 2016

We are totally "in the aparagus Zone" and we have another delicious recipe ready for you this week. This delicious salad will take asparagus to a whole new level!


Download recipe
35 min.332 kcal.4 pers.


  • A green salad head1  pcs
  • White asparagus600  g
  • Diced bacon1  pcs
  • A box of 4 eggs1  pcs
  • Dried cranberries40  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves2 pcs
  • Maple syrup2 tsp.
  • Lemon juice1 dash
  • Apple cider vinegar1 tsp.

How to do:

Roasted white asparagus

  • Peel the asparagus and discard the woody ends. Cut in 3 cm long pieces. Roast the asparagus for 5-10 min. on medium/high heat on a dry pan until well colored and aromatic. Set aside on a plate.

Salad with roasted white asparagus, bacon and poached egg.

  • Clean the salad head and pick into smaller pieces. Coarsely chop the cranberries. Add both to a bowl and fold in diced bacon.
  • Mix a dressing from pressed garlic, a good dash of olive oil, a dash of lemon juice and maple syrup. Season to taste with salt and pepper.
  • In a pot, bring 1L water to a simmer. Carefully break an egg into a cup. Add the apple cider vinegar to the simmering water. Using a spoon, make a swirl in the water. In one movement, gently pour the whole egg into the water in the middle of the swirl. For a soft egg, poach for approx. 3 min. and 4 min. for a more firm egg. You can cook more eggs in the pot at the same time. Remove with a slotted spoon.


  • Add the salad to plates and top with roasted white asparagus and freshly poached egg.