| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Tamara4 |
1 |
servings |
INGREDIENTS
| 30 |
ml |
Olive oil |
| 100 |
g |
Lean bacon finely diced |
| 8 |
|
Cloves garlic finely chopped |
| 70 |
g |
Almonds flaked |
| 1 |
c |
Breadcrumbs |
| 3 |
bn |
Asparagus steamed or poached |
| 40 |
ml |
Balsamic or sherry vinegar |
| 60 |
ml |
Extra virgin olive oil |
| 2 |
|
Hard boiled eggs |
INSTRUCTIONS
Heat the olive oil and add the bacon, garlic and almonds and toss until the
garlic is golden and the bacon is crisp, about 3 minutes. Add the
breadcrumbs and toss for 2 minutes until the crumbs are golden and the oil
has been absorbed. Add salt and pepper to taste.
Place the warm asparagus on plates (5-6 spears each). Whisk the vinegar and
olive oil together and drizzle over the asparagus then top with some of the
crumbly mixture.
Grate a little of the egg on each plate and serve immediately.
Converted by MC_Buster.
Per serving: 726 Calories (kcal); 82g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”