White Asparagus Caesar-Style Salad
with crispy bacon and Parmigiano Reggiano | 2 servings
.
Tags:
Recipe
Allergens:
Ei
•Melk (inclusief lactose)
•Gerst
•Haver
•Rogge
•Sesamzaad
•Soja
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
500 g
White asparagus
4 piece
Egg
(Contains: Ei)
1 head
Romaine lettuce
1 piece
Lemon
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 piece
Wholegrain ciabatta
(Contains: Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
8 slice
Bacon
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
2 teaspoon
Olive oil
1 teaspoon
Wholegrain mustard
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2986 kJ
Calories714 kcal
Fat49.2 g
Saturated Fat12.3 g
Carbohydrate29.6 g
Sugar6.8 g
Dietary Fiber10.6 g
Protein35.1 g
Salt2.8 g
Potassium844.1 mg
Calcium92 mg
Iron3.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large pan or asparagus pan
•Saucepan
•Large Frying Pan
•Small Bowl
Cooking Steps
1
- Peel the white asparagus and trim the tough ends.
- Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 8 - 10 minutes. Rinse the eggs under cold water.
- In a large pot, bring water to a boil and cook the asparagus for 6 - 8 minutes, until tender. Drain and let cool.
- In a large frying pan, cook the bacon over medium heat for 4 - 5 minutes or until crispy. Remove from the pan and set aside.
2
- Dice the ciabatta into cubes.
- Use the same large frying pan to make the croutons. Heat the olive oil and toast the diced ciabatta for 4 - 5 minutes or until golden.
- Juice half of the lemon, then cut the other half into wedges. In a small bowl, mix the mayonnaise, mustard, white wine vinegar and lemon juice. Season with salt and pepper.
3
- Tear or roughly chop the Romaine lettuce into smaller pieces, then transfer to a serving platter.
- Peel the eggs and cut them into quarters.
- Top the lettuce with the asparagus and eggs, as well as the crispy bacon and croutons.
- Drizzle the dressing over the dish and grate the Parmigiano Reggiano on top. Garnish with the lemon wedges.
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