French Food Fight Friday: Asperges aux oeufs et lardons

Nothing says spring (and fertility) like asparagus, and nothing really says spring and fertility like asparagus with eggs. Even if you've never been fond of this once-a-year vegetable, this 10-minute preparation will make you love asparagus. The combination of the yoke and bacon fat running onto the asparagus is irresistible. We find that bulk double-smoked bacon makes a fine substitute for French lardons.

Asperges aux oeufs et lardons

Serves 1:

8-10 fresh asparagus spears
2 eggs
6-8 half-inch chucks of double-smoked bacon
Olive oil
2 TBL Vinegar (for poached eggs)

1. Preheat oven to 450 F.
2. Snap off asparagus bottoms where stem becomes woody
3. Cut bacon into about 3/8 - 1/2 inch pieces. 
4. Place asparagus on small roasting pan or rimmed cookie sheet (the smaller the better). Sprinkle on a bit of olive oil and toss, then season with salt and pepper.
5. Toss in bacon pieces
6. Place in oven till bacon is crisp but not over-cooked, about 10 minutes. Turn off oven, but leave asparagus in with door open to keep warm
7. Meanwhile, boil water in a small saucepan. When simmering, add 2 tablespoons vinegar (this helps keep the whites together). Break egg into a small custard cup or something similar and slip gently into water. Repeat with other egg. Spoon simmering water over eggs until whites are just set, about 2 minutes.
8. Place asparagus and bacon onto plate, top with eggs, and season eggs.

Bon appétit!