Asparagus, Egg & Frisée Salad

Crisp frisée and tender asparagus layered with vibrant peppers, runny eggs, bacon, and Parmesan create a savory, restaurant-style salad bursting with texture and flavor.

Recipe Information

Total Time:

Yield:

2 servings

Ingredients

Water

1 teaspoon salt

8 ounces thin asparagus, woody ends removed

1 small head frisée

1 mini orange bell pepper, seeded, thinly sliced

1 mini red bell pepper, seeded and thinly sliced

¼ cup sliced green onions, white portion only

1 tablespoon butter

2 large eggs

4 slices bacon, cooked crisp, crumbled (¼ cup)

2 tablespoons toasted bread crumbs

Salt, to taste

Freshly ground black pepper, to taste

Freshly grated Parmesan, to taste

‍

Directions

Half-fill a large skillet with water; add 1 teaspoon salt. Bring to a boil; add asparagus and cook for 1 to 1½ minutes or until slightly softened but still firm in the center. With tongs, immediately transfer to a pan of ice water to cool thoroughly; drain.
Place layer of frisée on serving platter. Sprinkle with bell pepper slices and green onions. Lay asparagus in center of dish.
In a small skillet, melt butter over low heat. Add eggs; cover and cook without turning for 2 to 3 minutes or until egg is cooked and yolk is still runny. Place eggs over asparagus. Sprinkle with bacon, bread crumbs, salt, pepper and Parmesan.