ASPARAGUS AND POACHED EGG SALAD WITH BACON
Asparagus with poached egg salad is notable because it is easy to make and tastes as good as anything on earth. It makes me want to sprint to the kitchen.
- 2 thick slices smoky bacon
- 1 teaspoon plus 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 shallot, chopped
- ¼ pound medium-thin asparagus
- Sea salt and freshly ground black pepper
- 2 large eggs
Instructions:
- Cook the bacon until crisp; drain and crumble. Reserve.
- In a medium skillet with a tight-fitting lid, heat 1 teaspoon of butter and the olive oil.
- Add the shallot and cook until golden brown, about 3 minutes.
- Trim and rinse the asparagus, but don’t dry it (there should still be water clinging to the stalks). Add it to the skillet. Using long tongs, quickly rotate the asparagus to coat. Cover tightly and cook, turning once or twice, until the asparagus is lightly browned.
- Season with salt and pepper and transfer to a warm serving dish (making sure to include the browned shallot).
- Place the 1 tablespoon butter in a pristine nonstick pan over moderate heat and melt until foamy. Crack eggs into the skillet, gently swirling the whites so they spread out and fill the pan. As soon as the egg whites become cloudy—about 1 minute—lower the heat, cover, and cook until the egg whites are firm but not hard, about 2 minutes.
- Immediately top the asparagus with the eggs, sprinkle with bacon, and serve.