Roasted Asparagus with Bacon, Burrata and Fried Eggs

Lots of postings online these days about asparagus, as its arrival is a definite harbinger of spring. This one is not so much a recipe as an assembly. And a reminder to use the best, freshest ingredients you can.

Here’s some amazingly flavourful bacon from my favourite St. Lawrence Market butcher (Upper Cut Meats).

Bacon.

Bacon.

Minced into bacon-bit sized pieces…

Cut into bits.

Cut into bits.

…and pan fried until crisp.

Bacon, cooked and draining.

Bacon, cooked and draining.

Fresh asparagus.

Asparagus.

Asparagus.

If the ends are a little tough, peel them with a vegetable peeler.

Asparagus, peeled.

Asparagus, peeled.

Drain all but 1 teaspoon of bacon grease from the ban and fry the asparagus in it. Use medium-high heat and shake the pan occasionally to turn the asparagus while it’s cooking. It will take 5 to 10 minutes to brown the asparagus.

Pan frying the asparagus.

Pan frying the asparagus.

This is burrata, a fresh Italian cheese. Mozzarella on the outside, cream and creamy mozzarella on the inside.

Burrata in a tub, surrounded by whey.

Burrata in a tub, surrounded by whey.

Burrata.

Burrata.

This is the place where a photograph of frying eggs might be, if I had taken one.

Put the pan fried asparagus on a platter, surround that with two fried eggs, tear the burrata into pieces and dot that around the platter, then sprinkle the bacon bits and some freshly ground pepper over. Be sure to dip the asparagus into the runny yolks.

Roasted asparagus with bacon, burrata and fried eggs.

Roasted asparagus with bacon, burrata and fried eggs.

What food I used:

2 wide slices of double-smoked bacon
1 bunch of asparagus
1 ball of burrata
2 eggs
freshly ground black pepper

Advertisements

3 thoughts on “Roasted Asparagus with Bacon, Burrata and Fried Eggs

  1. Pingback: The Weekly FBC News for May 5th, 2014 | Food Bloggers of Canada

  2. What a delicious looking meal. I wish I could get burrata locally. About all that’s available is mini or regular sized bocconcini but I think they would be pretty tasty along with some diced pancetta or proscuitto ends, which I can get at a good price.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s