March may come in like a lion, but as they say, it goes out like a lamb. What better way to welcome the spring than with a classic take on a French bistro favorite? The combination of textures and rich flavors make for a dish that’s fit for a long afternoon lunch. Finding the right asparagus is essential to get the best out of the recipe, so check out a few different groceries before making a purchase.
- 1 bunch jumbo asparagus, peeled
- 4 farm fresh eggs
- 3 tablespoons white distilled vinegar
- 1/2 pound smoked slab bacon, diced
- 1 shallot, finely diced
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- extra virgin olive oil
- salt and pepper to taste
- In a heavy saucepan over medium heat, cook bacon with one tablespoon of olive oil until crisp and golden brown.
- Add shallot, mustard, and cider vinegar. Season with salt and pepper and set aside.
- Bring a large pot of heavily salted water to a boil.
- Add asparagus and cook for two to three minutes.
- Remove from the water, pat dry with paper towel.
- In a shallow, wide sauce pan, simmer white distilled vinegar in six quarts of water. Swirl the water gently with a spoon.
- One by one, crack eggs into a ramekin and gently drop into the water, making sure that there is plenty of space between each one.
- Cook for four to five minutes, the white should set and be firm to the touch and yolk should be soft.
- Remove with a slotted spoon and place on paper towel.
- Divide asparagus onto four plates. Place eggs over asparagus and drizzle liberally with vinaigrette.
- Season with sea salt, and fresh cracked pepper.
- Using a paring knife or vegetable peeler, shave shards of Parmigiano over the top.
- Serve with crusty bread.