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Bacon Wrapped Asparagus Spears with Horseradish recipe

Bacon Wrapped Asparagus Spears with Horseradish

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Crispy bacon-wrapped asparagus topped with chopped eggs and served with a sour cream and horseradish sauce – yum!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
Categories: Banting / Paleo / Low Carb, Breakfast, Dish Type, Eggs, Light meals, Main Ingredient, Meals and Courses, Special Diets

Issue 45

 

 

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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

Method

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.