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| Demo 2 |
Ingredients
6 x spears English asparagus
1 x tsp truffle oil,
1 x frizze lettuce
150g x parmesan cheese grated
1 x tbsp chopped chive
1 x free range egg,
2 x rashers of smoked bacon
Olive oil for cooking
Juice of half a lemon
2 x tbsp white wine vinegar
Method:
Roast asparagus in char-grill pan with a splash of oil for 4 minutes until golden all over then set aside.
Cut bacon for lardons and cook in pan until crisp and drain on kitchen paper, place parmesan on baking paper and arrange into even size rounds and bake at 180oc for 5 mins until melted and golden then cool on rack.
Poach egg with vinegar and simmering water for 3 minutes and drain then start to assemble salad, arrange asparagus on plate and dress salad leaf with lemon juice and olive oil mix in bacon and chives and then alternately stack up next to asparagus with parmesan crisps and salad in between, top of asparagus with a poached egg.
And drizzle around any remaining dressing.
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