Carb Smart Bacon-Wrapped Asparagus
with Spinach Salad, Salmon and Jammy Egg
Everything's better with bacon! Wrap tender spears of asparagus in strips of smoky bacon and roast them together for a delicious dish. Served with pan-seared salmon on a bed of baby spinach, hard-boiled egg wedges, and crispy ciabatta croutons, this meal is both hearty and flavourful.
Ingredients: Salmon fillets • Asparagus • Spinach • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bacon Strips
2 unit(s)
Egg
(Contains: Egg)
227 g
Asparagus
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Chives
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg under cold water for 30 sec, until cool enough to peel. Peel, then cut eggs into quarter wedges. Season with salt and pepper.
- Trim and discard bottom 1 inch from asparagus.
- Divide asparagus into 4 bundles (8 bundles for 4 servings). Carefully wrap 1 bacon strip around each bundle.
- To a parchment-lined baking sheet, transfer bacon-wrapped asparagus. Season with pepper.
- Roast in the middle of the oven for 10-14 min, carefully flipping halfway through, until bacon is crisp.**
- Line another baking sheet with parchment paper.
- Cut ciabatta into 1/2-inch pieces. On the baking sheet, toss ciabatta pieces with 1/2 tbsp (1 tbsp) oil, then season with salt and pepper. Toss to combine.
- Bake on the bottom rack of oven for 5-7 min, until crispy and golden.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
- Meanwhile, in a large bowl, add 1 tbsp (2 tbsp) vinegar and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar, if you like.)
- Add spinach, toss to combine.
- Thinly slice chives.
- Divide bacon-wrapped asparagus and salad between plates.
- Top salad with salmon, eggs and croutons, then sprinkle with chives.
If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
Top salad with salmon, eggs and croutons, then sprinkle with chives.
If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
