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Baked asparagus with bacon and egg

Baked asparagus with bacon and egg


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Cut the hardest part from each asparagus.

Wash and scald for 5 minutes.

Remove to a bowl of ice water.

Wallpaper a tray with baking paper.

Wrap each asparagus in a strip of bacon.

Sprinkle with salt and a little pepper, then bake at 200 degrees C for 8 minutes.

After this time, return, then leave for another 8 minutes.

Boil soft-boiled eggs.

When serving, sprinkle with grated Parmesan cheese.

Good appetite!



Fried asparagus with egg and crispy capers

Dressing vinaigrette
1 teaspoon white wine vinegar or lemon juice
1/2 teaspoon Dijon mustard
about 3 tablespoons extra-virgin olive oil
1 small chopped onion, finely chopped
salt and fresh black pepper

Method of preparation

Baked asparagus:

Preheat the oven to 200 ºC. The asparagus spears are arranged evenly on the tray lined with baking paper.

Sprinkle with olive oil, season with salt, pepper and fry in the oven for 7-10 minutes, depending on the thickness of the asparagus or until lightly browned.

Fried capers:

To fry the capers, make sure they are dry, then pour about 3 tablespoons of olive oil into a small pan. Heat the oil over medium heat.

When the oil is hot, add the capers and fry for about a minute. Remove the capers from the pan on a paper towel to drain off excess oil.

Boil the egg and cut it into cubes.

Dressing vinaigrette

Mix onion, vinegar and mustard. Then, stirring, add the olive oil. At the end, season with salt and pepper to taste.

When all is ready, arrange the asparagus spears on a plate, sprinkle with dressing, add the egg cubes and crispy capers.


Toast with scrambled eggs and baked asparagus

To start your day strong, make sure you take your dose of protein from the first hour!

For a special brunch or for a breakfast full of flavors and energy, I recommend you try the toast recipe with scrambled eggs and baked asparagus.

Are you a big fan of toasts and do you like to try new combinations? If you don't like a toast with tomatoes and basil, I suggest you go to another level and try a toast with scrambled eggs and asparagus. Provides protein, fiber and important nutrients found in asparagus.

Ingredients for toast with scrambled eggs and baked asparagus:

-20-25 thin asparagus threads

-extravirgin olive oil

-salt salt and black pepper, freshly ground

-4 slices of bread with thick crust or ciabatta

-1 tablespoon skim milk

-60 gr of grated or diced Swiss cheese

-60 gr of pancetta or bacon.

Method of preparation:

The asparagus is placed on a tray lined with baking paper. Sprinkle with extra virgin olive oil, season with salt and pepper and bake for 5-8 minutes. When lightly browned, remove and hand.

The bread is toasted on both sides then greased with butter.

Beat the eggs in a bowl then mix with the skim milk. Put 1 tablespoon of butter in a non-stick pan. When it has melted, add the egg and milk mixture. Leave to cook until air bubbles appear on the edges, then mix until the eggs are almost completely cooked.

When the eggs are almost ready, add the cheese and mix well until it melts. Take the pan off the heat. Put eggs on slices of bread. Put 4-5 strands of baked asparagus on top and sprinkle with pancetta or bacon. Serve immediately.


Method of preparation

I washed the asparagus and cut it into pieces about 2 cm each, leaving the whole parts on top. If the base of the asparagus is thicker, it must be peeled. I also cleaned the potato and cut it into cubes and onions, which I cut into small pieces. I prepared in a small pot a little vegetable soup with a carrot, half an onion and a celery.

I hardened the onion with a tablespoon of oil, I added the potato, the rice, the asparagus, I mixed them and I had a little ball to suffocate them. I added the soup so that I covered everything well and let it boil for about 20 minutes with the lid on, until it drops (it remains a kind of very thick soup). I removed the end parts of the asparagus, the top ones, and set them aside. I added salt to the soup and mixed everything well with a vertical mixer until the soup became a velvety cream.

Meanwhile, I cut the bacon into thin strips and fried it in an oil-free pan (only in its fat). I took it out on an absorbent paper and the remaining fat I added it in a pan with the 2 yolks and a little water (which helps me to slow down the clotting power of the egg yolk). I mixed well and put this pan on the bain marie continuing to mix until I got a thick cream. I took it off the heat and added the finely grated pecorino cheese, stirring vigorously. In the pan in which I prepared the bacon, I added a little butter and toasted the coarsely chopped biscuits. I added the bacon and asparagus kept aside and mixed.

I served the asparagus cream soup decorated with egg cream and the crumbel of biscuits and bacon.

I used the same ingredients to season a plate of spaghetti, thus composing the preparation: on the bottom of the plate 2 tablespoons of cream mixed with a little Philadelphia cheese and on top of the spaghetti mixed with crumbel and a drizzle of oil.


Baked asparagus with bacon

Baked asparagus with bacon from: asparagus, bacon, lemon, oil, pepper.

Ingredient:

  • 1 bunch of asparagus (500 g)
  • 100 g dried raw bacon
  • juice of 1 lemon
  • oil
  • seasoning pepper

Method of preparation:

Turn the oven to 180 ° and prepare the baking paper tray.

We wash the asparagus, clean it by breaking the wooden parts and then removing those & # 8220solts & # 8221 from the surface of the stems with a wire sponge, we wrap a strip of bacon, or two if they are thinner, on the asparagus stalks.

We put each asparagus stalk thus wrapped in the tray. Season with pepper and pour a little oil over each asparagus stem in the pan.

Bake for 15 minutes, then remove the pan and sprinkle with Parmesan cheese. Put back in the oven and bake for another 5 minutes.


a bunch of asparagus
200 grams of mushrooms, cut into quarters
2 sprigs of fresh rosemary, finely chopped
2 teaspoons olive oil
salt and pepper to taste

Difficulty: easy

& Icircncinge the oven to 230 degrees Celsius
Place a baking sheet on a baking tray
Put the asparagus and mushrooms in a bowl and sprinkle with olive oil, then sprinkle with rosemary, salt and pepper.
Mix well and place the asparagus and mushrooms in a tray, in an even layer.
Put in the oven and leave for 15 minutes, until the asparagus softens a little.


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Meatballs stuffed with egg and cheese stuffed with bacon (baked)!

A warm dish, which will conquer you from the first tasting! Prepare the meatballs in a special and delicious way!

INGREDIENT:

-salt and ground black pepper.

For the filling:

-1 tablespoon of mayonnaise or fermented cream

METHOD OF PREPARATION:

1. Soak the bread crumbs in cold water, squeeze it well and add it to the meat bowl.

2. Add egg, chopped onion with blender, chopped greens (I used coriander), salt and black pepper. Mix the composition until it becomes homogeneous.

3. Pass the eggs and cheese through the small grater, add the garlic given through the press, the chopped greens and the mayonnaise, possibly the cream. Mix the filling very well.

4. Form balls from the egg composition.

5. Wet your hands, take a little mince, form a glue, add a ball of filling in the middle and dress it in minced meat, shaping the roast.

6.Place 2 strips of bacon, sprinkle with a little salt, add the roast and roll. Form all the roasts in this way and place them in the oiled form.

7. Cover the tin with foil and put it in the preheated oven at 170 ° C for 30 minutes. Then remove the foil and bake the roasts for another 10-15 minutes, until the bacon is browned.

The roasts are so good-looking, fragrant, appetizing and of course tasty!



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