I know that asparagus is grown in the spring in most parts of this country and it's now summer, but this recipe, adapted from the upcoming Olives & Oranges cookbook by Sara Jenkins and Mindy Fox, sounds so good I wanted to share it with the serious eaters right now. Is it a brunch dish? I say yes, because it's made with bacon and eggs The recipe calls for a hard-boiled egg pushed through a sieve, but if you don't have a sieve, just chop the egg as finely as you can.
- 4 slices thick-cut bacon
- 1 pound asparagus, trimmed (ends cut off, peeled if thick)
- 1 tablespoon unsalted butter
- 1 egg, hard-boiled, peeled, and chopped or put through a sieve
- 1 tablespoon fresh lemon juice
Cook bacon in a large cast-iron skillet over medium heat until fat is rendered and bacon is just crisp. Transfer bacon to a plate, leaving fat in pan.
Increase heat to high, place asparagus in skillet, and cook, turning asparagus occasionally, until golden and tender, 2 to 3 minutes for skinny pieces, up to 7 minutes for thicker ones; if you have spears of varying thickness, remove the thinner ones as they are done. Transfer asparagus to a serving plate.
Remove pan from heat, add butter, and swirl until melted. Sprinle egg over aspagus, then pour pan juices over the top. Drizzle with lemon juice, top with bacon slices, and serve.