Everywhere I turn there seems to be asparagus recipes. Asparagus salad, roasted asparagus, shaved asparagus… it’s definitely spring time in Blog Land.
I decided to join the fun and try my hand at a recipe that called for roasted asparagus with lemon and Parmesan cheese with a poached egg on top. You all know how I feel about eggs and with all the hoopla about asparagus lately, I figured I better get in the loop.
Then Thursday came around, and I got out my asparagus and started trimming. I went to the refrigerator to get the Parmesan cheese and I noticed just a few pieces of leftover bacon. It looked really lonely. So I changed my mind.
And hey! Eggs and bacon were M.F.E.O. (name that movie)
So I did! I wrapped that asparagus in that bacon and roasted it for a while, then I used a method for fool-proof poached eggs and within 20 minutes I had a delicious dinner.
The asparagus couldn’t be easier.
I trimmed the tough ends off of the asparagus by holding each end and bending it until it naturally snapped somewhere near the end.
Then I grouped the asparagus in threes and wrapped each group with one piece of bacon.
I made sure that the seams of the bacon were down so that it didn’t come undone.
And then I roasted this in a 400 degree oven for 20 minutes and, that’s it!
While the asparagus was cooking I made myself a very simple tomato salad by slicing up some tomatoes, topping with torn basil, salt, and pepper, then shaving a little Parmesan cheese on top. I finished by drizzling some extra virgin olive oil over everything.
And, by the time I finished the salad, the asparagus was ready!
The bacon is salty so I didn’t need to season the asparagus with salt and I added a little black pepper to the whole dish right before serving.
I arranged three bundles of asparagus on a plate and added a poached egg.
Which brings me to this question: Do poached eggs scare you?
The scared me.
That is, until I found this method of making a perfectly oozy, yummy, poached egg in… wait for it… the microwave!
Add about 1/2 cup of water into a microwave safe mug, then crack an egg into the water. Microwave on high for about 1 minute until the whites are set, then remove the egg from the mug carefully with a slotted spoon. You now have a perfectly poached egg. Pat yourself on the back. I certainly did.
This dish was all of my favorite things: easy, quick, and beautiful. Oh, and eggs. And bacon. And asparagus.
For those of you that don’t want to eat a dinner that is essentially side dishes, ditch the egg and pair this with a nice steak, Roasted Chicken, or even Lemon Risotto. Just promise me you’ll try it with the egg once. It’s worth it.
Oh, and the movie? Sleepless in Seattle!
Made For Each Other… It’s cute. Like a little clue. So he can’t write, big deal.”
Here’s the recipe:
Bacon Wrapped Asparagus with Poached Egg (Serves 2 as a meal, 4 as a side dish)
1 lb asparagus, washed and trimmed
5-6 slices of bacon, depending on how much asparagus you get
1 egg per person
Ground Black Pepper
Preheat oven to 400 degrees and line a baking sheet with foil, then spray with cooking spray.
Wash and trim asparagus by holding each end and bending until it naturally snaps. Place asparagus in groups of three if the asparagus spears are really thick, groups of 4 if they are thin. Take a slice of bacon and wrap each bundle and place on the baking sheet, seam side down. Cook for 20 minutes, until asparagus is tender and bacon is cooked.
When the asparagus has about 2 minutes left, fill a microwave safe mug with 1/2 cup of water and crack an egg into it being careful not to break the yolk. Microwave on high for about 1 minute to 1 minute and 15 seconds, until the whites are set.
Place a couple of bundles of asparagus on a plate, then top with poached egg. Crack some black pepper on top.