Sesame Roasted Asparagus, Egg and Bacon Salad.
Ingredients
- 3 bunches thin asparagus, ends trimmed
- kosher salt and pepper
- 2 tablespoons raw sesame seeds, plus more for serving
- 6 slices thick cut bacon
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- juice of 1 lemon
- pinch of crushed red pepper flakes
- 8 ounces buffalo mozzarella or burrata cheese
- 1 cup cherry tomatoes, halved
- 4-6 soft or hard boiled eggs, halved
- edible flowers, for serving (optional)
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Instructions
- 1. Preheat the oven to 425 degrees F.
- 2. On a large baking sheet, toss together the asparagus, a drizzle of olive oil, salt and pepper. Add the sesame seeds and toss once more, arrange the asparagus in an even layer on the baking sheet. Lay the bacon flat over the asparagus. Transfer to the oven and roast for 20-25 minutes or until the bacon is crispy. Remove from the oven and drain off most of the bacon grease. Add the basil and gently toss.
- 3. Meanwhile, whisk the olive oil, balsamic, lemon juice, and a pinch each of salt & pepper, and crushed red pepper flakes in a small bowl.
- 4. Arrange the asparagus and bacon on a platter. Tear the cheese and scatter over the asparagus. Add the tomatoes, and eggs. Serve drizzled with the balsamic vinaigrette. Enjoy!
Source
Original recipe: View Original