Bacon Wrapped Asparagus Spears with Horseradish
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Banting / Paleo / Low Carb; Breakfast; Dish Type; easy; Eggs; Light meals; Main Ingredient; Meals and Courses; Special Diets
Description
Crispy bacon-wrapped asparagus topped with chopped eggs and served with a sour cream and horseradish sauce – yum!
Ingredients
Sour Cream Horseradish Sauce
¾ C (190 ml) sour cream
4 tsp (20 ml) creamed horseradish
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) chives, finely chopped
Asparagus
20 thick asparagus spears
20 strips (400 g) of streaky bacon
8 eggs
micro herbs / basil to serve
Instructions
Sour Cream Horseradish Sauce
Stir everything together and keep it in the fridge until ready to use.
Asparagus
Preheat the oven to 200 °C.
Wrap each asparagus spear with a strip of bacon and place on a baking tray. Roast for 15 – 20 minutes until golden and crisp.
Boil the eggs for 8 – 9 minutes for medium-boiled or if you prefer, cook them for 10 – 12 minutes for hard-boiled. Place the eggs in a bowl of cold water until they are cool enough to work with, and then peel and chop into chunks.
Serve the crispy bacon-wrapped asparagus topped with the chopped egg and a generous dollop of sour cream horseradish sauce. Garnish with micro herbs or basil.
TIP: Replace the sour cream with Greek yoghurt and a pinch of cayenne pepper for a spicier alternative.
