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Salad
with crispy bacon and Parmigiano Reggiano | 2 servings
Labels:
Recept
Allergenen :
Eieren
•Melk (inclusief lactose)
•Gerst
•Haver
•Rogge
•Sesamzaad
•Soja
•Tarwe
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd20 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
/ Voor 2 personen
500 gram
Witte asperges
4 stuk(s)
Ei
(Bevat Eieren)
1 head
Romaine
1 stuk(s)
Citroen
1 stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
1 stuk(s)
Volkoren ciabatta
(Bevat Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe Kan bevatten Eieren, Gluten, Melk (inclusief lactose), Mosterd, Noten)
8 plak(ken)
Ontbijtspek
Zelf toevoegen
2 el
[Plantaardige] mayonaise
1 tl
Grove mosterd
1 tl
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2752 kJ
Energie (kcal)658 kcal
Vetten44.1 g
waarvan verzadigd11.6 g
Koolhydraten28.1 g
waarvan suikers6.3 g
Vezels9.7 g
Eiwitten34.6 g
Zout2.7 g
Benodigdheden
•Steelpan
•Large Pot
•Large Frying Pan
•Kleine kom
Instructies
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.
2
- In a large frying pan, cook the bacon over medium heat for 4- 5 minutes or until crispy. Remove from the heat and set aside.
- Dice the ciabatta into cubes.
- Use the same pan to toast the bread cubes with olive oil for 4 - 5 minutes or until golden and crispy.
3
- In a small bowl, mix the mayonnaise, mustard, white wine vinegar and the juice of half a lemon.
- Season with salt and pepper.
- Tear the Romaine lettuce into small pieces.
- Peel the eggs and slice into quarters.
4
- Arrange the lettuce on a serving platter.
- Add the asparagus and eggs, and top with the crispy bacon and toasted bread.
- Drizzle the dressing and grate the Parmigiano Reggiano on top.
