Asparagus wrapped in bacon

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Today I'd like to share a recipe for baked asparagus wrapped in bacon slices, served alongside poached eggs and covered with simple, reliable hollandaise sauce.


Baked asparagus wrapped in bacon is an idea for a very simple, special, and satisfying dinner. Hollandase sauce is velvety and full of flavour, while soft poached egg simply melts in your mouth. 

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 250 g asparagus tips
  • 8 slices smoked bacon (~250 g)
  • 1 tbsp olive oil
  • 2 eggs
  • 1.5 tbsp white wine vinegar
  • 1 tbsp hollandaise sauce

Hollandaise sauce

  • 140 g butter
  • 2 egg yolks
  • 1 tsp white wine vinegar
  • 1 tbsp cold water
  • Lemon juice, to taste
  • Salt and pepper, to taste

Method

  1. Prepare hollandaise sauce. Put 140 g butter into a small pot. Melt butter over medium low heat and set it aside.
  2. Transfer 2 large egg yolks into a heatproof, glass bowl. Add 1 tsp white wine vinegar and 1 tbsp cold water. Mix the contents of the bowl through with a whisk until they just combine.
  3. Put the bowl over a pot with a modest amount of simmering water. Whisk the contents of the bowl for 4-5 minutes, until egg yolks become fluffy and at least double in size. Don't stop whisking; unattended egg yolks will scramble.
  4. Once you obtain desired texture, take the bowl off heat and add melted butter. Don't stop whisking as you do it. Pour in butter slowly, in a few batches, combining butter and egg yolks before adding the next part.
  5. Once all the butter is in, season sauce to taste with salt, ground black pepper and freshly squeezed lemon juice - I used about two teaspoons of the latter. Mix through the sauce for the last time and set it aside as you work on the remaining parts of the dish. If the sauce cools down too much and becomes too thick, warm it up gently in a double boiler.
  6. Rinse 250 g asparagus tips and divide them into 8 equal parts. Wrap each part tightly with a slice of raw, smoked bacon.
  7. Place your asparagus packets onto a wire rack over a baking tray lined with aluminum foil. Spread a bit of olive oil on each of the packets. Cover both bacon and uncovered asparagus. 
  8. Bake the wraps in a conventional oven preheated to 180 deg C for 15-20 minutes, until bacon becomes golden and asparagus soften up.
  9. Towards the end of baking time prepare poached eggs. Add white wine vinegar into a pot with simmering water. Use 1 tbsp vinegar per 1 l of water. Make a whirl with a fork and pour an egg in from a low height. Cook it over low heat for 3 minutes. Stir water from time to time so the egg doesn't stick to the bottom. Ready egg should have a soft yolk and be set otherwise. It's the easiest to check it with your finger. When egg is ready, take it out with a slotted spoon onto a plate lined with kitchen paper to drain excess water.
  10. Take asparagus out of the oven. Plate 4 wraps per serving and pour warm hollandaise sauce on top. Put a poached egg on top of each serving and season with a bit of salt and ground black pepper.
  11. Enjoy!

Approximate nutritional value

1 serving (recipe makes 2 servings)

  • 484 kcal
  • Carbs: 6 g 
  • Fat: 35 g
  • Protein: 31 g
  • Fibre: 3 g

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