Asparagus With Bacon-Hazelnut Vinaigrette And Slow-Cooked Egg

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
442
FAT
120%
CHOL
113%
SOD
20%

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Ingredients for 4 servings

4 large eggs

1 1/2 pounds thick asparagus, trimmed and peeled

8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces

3/4 cup hazelnuts, peeled, toasted, and roughly chopped

1 teaspoon honey

1 teaspoon dijon mustard

1 1/2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and black pepper to taste

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