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  #1   ^
Old Tue, Feb-12-08, 05:47
Demi's Avatar
Demi Demi is offline
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Default Crispy Asparagus Soldiers with Soft Boiled Eggs

Jamie Oliver produced a scrummy and rather ingenious low carb dish on the latest prog in his new cookery series, Jamie at Home, the other evening: Crispy Asparagus Soldiers. Such a simple, yet brilliant, idea. Effectively, it’s asparagus wrapped in streaky bacon which is baked in the oven, and then used as ‘soldiers’ to dip in soft boiled eggs for breakfast (or any other time of the day for that matter).

BTW, for those in the US, streaky bacon is what you would call ordinary bacon; that is, it’s made from the pork belly, and not from the back, for example.
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  #2   ^
Old Mon, Jun-13-11, 07:05
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Demi Demi is offline
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Have noticed that the previous link no longer links to the recipe. So here's the recipe instead:

Quote:
Crispy Asparagus Soldiers With Soft-Boiled Eggs

You can serve this dish as a starter, for breakfast, as a snack for lunch, or (dare I say it!) as canapes - I've simply upped the number of eggs).
This is a great idea for serving at a party. Everyone gets a little stick of asparagus to dip into a soft boiled egg. It's like breakfast - bacon and eggs, but rather than toasted soldiers you get asparagus ones instead. A great combination.
Serves 4

12 medium asparagus stalks, woody ends removed
12 slices of thinly sliced pancetta or bacon
olive oil
4 large free-range or organic eggs
sea salt and freshly ground black pepper

Preheat the oven to 425 F. Wrap your asparagus stalks in the pancetta with the tips poking out, and place in a poasting pan or earthenware dish. Drizzle with a little olive oil and roast in the preheated oven for 10 minutes, until the pancetta is crispy and golden.

While the asparagus is cooking, you can get on with soft- boiling your eggs. Carefully place them into lightly salted boiling water for 5 minutes, then drain, cut off the lids and put them in egg cups for individual servings, or into an egg carton if serving as nibbles at a party. Serve 3 asparagus soldiers each for dipping into your egg, with a good pinch of salt and pepper.

http://neverenoughcookbooks.com/Jamie-At-Home.html


Great picture of it here!
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  #3   ^
Old Mon, Jun-13-11, 08:28
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a~nikka~t a~nikka~t is offline
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thanks! that sounds absolutely delish!!!
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  #4   ^
Old Mon, Jun-13-11, 09:33
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lizzyLC lizzyLC is offline
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Everything's better with bacon.
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  #5   ^
Old Mon, Jun-13-11, 11:35
Demi's Avatar
Demi Demi is offline
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Heston Blumenthal has devised a similar recipe, but uses smoked salmon in place of the pancetta/bacon.

Quote:
Heston's Asparagus Egg Dippers with Smoked Salmon

Serves: 2

Ingredients

250g Bunched Asparagus
1 tbsp oil
Salt and freshly ground black pepper
100g Smoked Salmon
2 medium Free Range Eggs

Method

1. Remove the woody part of the asparagus stems by gently snapping off the ends (they should break naturally).

2. Coat the bottom of a frying pan with the oil then add the asparagus, season with salt and freshly ground black pepper, and cover with a lid. Place the pan over a medium heat for approximately 5 minutes, or until the asparagus spears are cooked but still a vibrant green. Remove the pan from the heat and place the asparagus on kitchen paper to remove any excess oil.

3. Cover a chopping board with a layer of clingfilm. Put the salmon slices on top in a single layer, then lay another layer of clingfilm over the top. Using a rolling pin, flatten the salmon so it becomes uniform in thickness. Remove the clingfilm, cut the salmon into strips and use to wrap each spear, leaving the top sticking out, and a few centimetres showing at the base.

4. Using the smallest possible pan, just cover the eggs in cold water, and cover the pan. Bring to the boil quickly, over a high heat. Once boiling, remove from heat and leave to stand, still covered, for 6 minutes.

5. After 6 minutes, remove the eggs from the pan and place them in egg cups. Crack the top of each egg with a spoon and remove the top. To serve, dip the salmon-wrapped asparagus spears into the soft egg yolk.

http://www.waitrose.com/content/wai...ked_salmon.html
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  #6   ^
Old Tue, Jun-14-11, 10:25
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patriciakr patriciakr is offline
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Default OOooo!

That sounds divine. Thank you for posting the recipe!
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  #7   ^
Old Sun, Sep-16-12, 23:21
traceyblue traceyblue is offline
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Oh I am definitely going to try this... thank you!
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