Friday, May 20, 2011

Bacon and Eggs and Asparagus Salad - FFWD


I was not looking forward to this FFWD recipe so I had a nice surprise  - it turned out to be a wonderful, light dinner, perfect for a warm spring evening. We used toasted pecans which were great but I want to try the hazelnut version, too. One egg per person was not enough for all that asparagus so we ended up having two eggs each, which was just right. I did not have any hazelnut oil so want to try that in the vinaigrette (I used grapeseed oil) AND I want to try roasted asparagus AND I want to have some cheese to accompany (Beemster Vlasskaas would be perfect)...so, I will be making this again! Another surprise was that my husband wanted some white wine with dinner. He doesn’t indulge often, and when he does, he usually doesn’t drink wine. The only white I had was a very light Chardonnay, Le Drunk Rooster, and it turned out to be an excellent match for the salad.

Another great thing about composed salads like this one is that everything can be prepared ahead of time. Serving is quick & easy!

13 comments:

  1. It's nice when a recipe exceeds our expectations. Your salad looks beautiful and I agree it made a lovely dinner with a glass of white wine.

    ReplyDelete
  2. I love the name of your wine, Le Drunk Rooster, I will have to look for it! Your salad looks delicious and I agree that two eggs on a salad that you have for a full meal is a good call. I'm sure the pecans were delicious as well, we had hazelnuts because I had a small bag leftover from something and they were good too. I also use grapeseed oil for a lot of things but I used hazelnut oil for this salad because I had some in my fridge.
    Have a nice weekend;-)

    ReplyDelete
  3. Yoy're right...hadn't thought about being able to prepare all the salad parts in advance. You've given me a great idea for a quick after work meal. Thanks!

    ReplyDelete
  4. Gah! I'm kicking myself for not having a glass of chardonnay with this but I had work earlier than usual. Your salad looks great!

    ReplyDelete
  5. So many things to try next time isn't it! I was pleasantly surprised how much can be prepped ahead of time and leave the assembly just until before serving.

    ReplyDelete
  6. Picture perfect! So glad you guys enjoyed this one. :)

    ReplyDelete
  7. Lovely salad! Great photo! I think cheese might be a nice addition, too!

    ReplyDelete
  8. I need to look for that wine... the name alone is priceless! The chardonnay must have been a wonderful offset to the egg yolks

    ReplyDelete
  9. It looks beautiful - glad you enjoyed. It definitely did make for a great "prepare ahead" dish.

    ReplyDelete
  10. I love how most of us have become so enthusiastic about this salad! It really is a make again dish - especially since there are so many variations possible, as you've pointed out.

    ReplyDelete
  11. Love the name of the wine - that is too cute ! So glad this was a pleasant surprise. Nana went nuts for it and I will revisit it playing catch up soon (when my runny egg loving hubby and kids are home...)Also love the idea of the cheese. Good to know it works as a make a head meal - always looking for more of those recipes :) And GREAT photo- yum !!

    ReplyDelete
  12. Beautiful photo...we loved this one too. It is great with wine and people you adore.

    ReplyDelete
  13. Thanks, everyone, for the nice comments! I made extra vinaigrette, cooked asparagus, toasted nuts, and soft-boiled eggs and have used them straight from the refrigerator for more salads for over a week. The eggs really don't need to be sauteed in bacon fat for the "leftovers", so I've had a lot of quick and easy meals from the one day of prep.

    ReplyDelete