Recipe for: Asparagus salad with smoked bacon and poached egg - photo 1
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Recipe for: Asparagus salad with smoked bacon and poached egg

Salads Fusion cuisine 50 min Medium 8 wyświetleń ~29.61 PLN * - (0)
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Description

A modern, spring salad combining juicy asparagus, salty smoked bacon, and a delicate poached egg, served with a creamy yogurt-based sauce and slightly sour, quick-pickled rhubarb and fresh sorrel. The dish combines textures: crispy bacon, firm spelt, creamy yolk, and tangy rhubarb, creating a balanced flavor; perfect as a light lunch or an exquisite appetizer during spring gatherings. Serve immediately after assembling, garnished with chives or walnuts for contrast.

Ingredients Used

Ingredients (16)

Servings:
4
  • Asparagus 400 g
  • Smoked bacon 200 g
  • Chicken egg 4 szt. (~240 g)
  • Barley groats 200 g
  • Rhubarb 80 g
  • Sorrel 30 g
  • Natural yogurt 150 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Mustard 15 g
  • Honey 10 ml
  • Spring onion 1.2 pęczek (~60 g)
  • Butter 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 30 g
💰 Szacowany koszt dania: ~29.61 PLN (7.40 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pearl barley

1

Rinse the pearl barley under cold water in a sieve until the water runs clear. Pour the barley into a pot, add 2.5 times the amount of water (about 500 ml for 200 g of barley), and add 1 g of salt. Bring to a boil, reduce the heat, and cook for 25-30 minutes until the grains are soft but firm. After cooking, drain any excess water and let it sit covered for 5 minutes.

Ingredients: Barley groats, Salt
Use a medium pot with a lid. If you are cooking in an electric kettle or if you haven't measured the water precisely beforehand, check the consistency every 5 minutes. The groats should not be overcooked.

Marinated rhubarb

2

Cut the rhubarb into thin diagonal slices (about 3-4 mm). In a small bowl, mix 15 g of apple cider vinegar, 10 g of honey, and 1 g of salt. Add the rhubarb slices to the mixture, gently stir, and let sit for 10-15 minutes: the rhubarb will soften slightly and take on a sweet and sour flavor.

Ingredients: Rhubarb, Apple cider vinegar, Honey, Salt
Use a small bowl and a silicone spoon. Rhubarb does not require cooking — a short marinade will keep it crisp. Additionally, you can add a teaspoon of lemon zest for flavor (optional).

Asparagus and Bacon

3

Trim the woody ends of the asparagus (bend and break at the natural breaking point). If the stalks are thick, peel the bottom 1/3 by removing the skin with a peeler. In a large skillet, heat 15 g of butter and 15 g of canola oil over medium heat. Add the slices of bacon in a single layer and fry for 3-4 minutes on each side until golden and crispy. Remove the bacon and place it on a paper towel to drain the fat. In the same fat, fry the asparagus for 4-6 minutes, turning, until they are tender but crisp and slightly browned. Season with 1 g of salt and 1 g of black pepper.

Ingredients: asparagus, Smoked bacon, Butter, Rapeseed oil, Salt, Black pepper
Use a pan with a diameter of 26-28 cm. When the bacon shrinks, shorten the frying time — it can easily burn. Fry the asparagus in batches if the pan is too small.

Sauce

4

In a bowl, combine 150 g of natural yogurt, 30 g of rapeseed oil, 15 g of mustard, 5 g of apple cider vinegar (part reserved for rhubarb), and 2 g of black pepper. Whisk vigorously with a spoon until you achieve a smooth emulsion. Taste and adjust seasoning with 1 g of salt if necessary. The sauce should be creamy, slightly spicy, and moderately sour.

Ingredients: Natural yogurt, Rapeseed oil, Mustard, Apple cider vinegar, Black pepper, Salt
Use a small bowl and a whisk or fork. Gradually add the vinegar and oil to prevent the dressing from separating. If the dressing is too thick, add 1-2 tablespoons of water.

Poached egg

5

In a wide pot, bring water to a boil, then reduce the heat so that the water is just gently simmering (small bubbles). Add 5 g of apple cider vinegar to the water (this will prevent the egg whites from spreading). Crack each egg into a small cup one at a time. Create a whirlpool in the water with a spoon and gently pour the egg into the center of the whirlpool. Cook for 3 minutes for a runny yolk or 3.5-4 minutes if you prefer it more set. Remove with a slotted spoon and drain on a paper towel.

Ingredients: Apple cider vinegar
Use a wide saucepan and a slotted spoon. The water should not be boiling vigorously — strong boiling will break the egg. Practice with one egg if you are doing it for the first time.

Assembly and serving

6

On a large plate, spread a layer of pearl barley (about 120 g per serving), then place sautéed asparagus cut into 3-4 cm pieces on top, add pieces of crumbled bacon and evenly distribute the pickled rhubarb. Drizzle the salad with a spoonful of dressing and place a poached egg in the center. Sprinkle with finely chopped green onion and torn watercress or sorrel. Top with chopped walnuts if using.

Ingredients: Barley groats, asparagus, Smoked bacon, Rhubarb, Natural yogurt, Spring onion, sorrel
Use a large serving plate and a spoon to carefully spread the sauce. Serve immediately so that the yolk remains runny and mixes with the groats.

Finishing

7

Drizzle the top with a small amount of rapeseed oil (a few drops), season with freshly ground pepper to taste, and optionally add lemon zest for flavor. Serve with an extra portion of sauce on the side.

Ingredients: Rapeseed oil, Black pepper
Use a fine sieve to grate the lemon zest. Don't overdo it with the salt, the bacon is salty.

Fun Fact

💡

Asparagus has been valued since ancient times as a delicate delicacy. In Poland, they traditionally appear on tables in spring, and pairing them with sorrel is a local, tangy counterpoint known in spring cuisine.

Best for

wiosenne przyjęcie lekki obiad przystawka na kolację

Tips

🍽️ Serving

Serve immediately after assembling to keep the yolk runny. You can serve additional apple cider vinegar and freshly ground pepper on the side. For a vegetarian version, omit the bacon and add more walnuts or smoked cheese.

🥡 Storage

It is best to consume the salad immediately; if there are leftovers, store the grains and dressing separately in the fridge for up to 24 hours. The bacon can be stored in a separate container for up to 2 days. Poached eggs are not suitable for long storage; it is best to make them just before serving. Briefly heat the grains and asparagus in a pan before serving.

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