Dinner recipe



Asparagus, egg and bacon vinaegrette salad:

Asparagus

– 2 eggs

– cherry tomatoes 

– mixed salad

– 1 avocado

Vinaegrette:

5 strips of bacon

– juice of half a lemon

– olive oil

– salt and pepper

– drizzle of honey

Vinaegrette: start with chopping the bacon into thin strips and fry until crisp, then drain from excess fat and set aside. In a bowl, squeeze the juice of the lemon, add then olive oil, the ratio should be 1/3 lemon 2/3 olive oil and a drizzle of honey. Season with salt and pepper and add the bacon just before serving. You can also add some finely chopped red onion if you like.

For the salad, place the eggs in salted boiling water and cook for 6-7 minutes, then put in ice cold water and let cool down before pealing. Boil the asparagus for 2 minutes until al dente. Then just assemble the salad, lettuce, avocado, cherry tomato, asparagus and egg, then drizzle over the vinaegrette! Voilá!



For main course I made a potato rösti/hashbrown that I topped off with salmon roe, créme fraiche and red onion. This is a good appertizer aswell! Recipe for hashbrown here. Enjoy your weekend!

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