Hallelujah, the asparagus is here! That delicious harbinger of spring. That promise of tasty fresh produce to come. This week’s French Fridays with Dorie recipe, Asparagus with Bits of Bacon, was the perfect warm weather welcome.
As I think I have mentioned before, asparagus in Germany is almost always white. In fact, a homesick american expat in search of green asparagus could find herself laughed out of the produce aisle. Sigh.
If you are unfamiliar with white asparagus, let me just tell you that it is a tad higher maintenance than green asparagus. To begin with, it has very tough skin and must be peeled before cooking. Luckily I was able to get the resident German to tackle that job for me. And then it needs longer to cook, my chubby spears took about 12 minutes.
Dorie’s recipe calls for basic boiled asparagus to be dressed in a simple vinaigrette and then topped with crispy bacon and sauteed onions. Sounds lovely as is. But I thought that it would be even lovelier with a fried egg. As strange as it may sound, one my very favorite springtime dinners is sauteed asparagus with poached egg. The flavors pair perfectly and make a quick but delicious weeknight meal. So why not try it with a little bacon throw into the mix?
Why not indeed! This meal was a delicious and welcoming transition into spring. I look forward to much more asparagus to come before the season is over.