On paper this recipe from Saveur shouldn't work. Essentially this is just buttered toast with bacon and some asparagus. So why is it so good? Perhaps it's that I'm just finally able to get some good asparagus, and that nothing is really going to taste bad with bacon.
But there is something about the simplicity that's really appealing, too. Like a perfect BLT during late summer, you could add all kinds of toppings to this sandwich, but it doesn't really need anything else. That said, I'm sure a nicely fried egg wouldn't hurt. (Because when would it?)
Frying up bacon and toasting bread couldn't really be much easier. As far as cooking asparagus, the original recipes calls for steaming them for about 15 to 20 minutes. Though that will definitely work, I've become quite a fan of microwaving asparagus, a method Barbara Kafka recommends in Vegetable Love. It worked beautifully.
- 1 pound asparagus
- 2 tablespoons butter, divided
- salt and pepper
- 8 slices white bread, toasted
- 4 slices of bacon
Place the bacon in a non-stick skillet set over medium heat. Cook, flipping occasionally, until bacon is crisp. Drain on paper towels.
To prep the asparagus, hold a stalk of asparagus in your hands, and bend until the end snaps off. Repeat with remaining stalks, discarding the ends. Place prepped asparagus in a microwave safe container and cover with plastic wrap. Set in the microwave and cook for four minutes and fifteen seconds. Carefully remove plastic wrap, and check to see if asparagus is tender. If done, toss the asparagus with one tablespoon of butter, and season with salt and pepper
Spread the remaining tablespoon of butter on each slice of toasted bread.
Divide the asparagus sears evenly among four slices of the toasted bread. Top each with a slice of bacon broken in half, and cover with another piece of toast. Cut in half and serve.