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 lined a baking sheet with foil and then sprayed it with cooking spray.
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 o...Read More