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).
Minced into bacon-bit sized pieces…
…and pan fried until crisp.
If the ends are a little tough, peel them with a vegetable peeler.
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.
This is burrata, a fresh Italian cheese. Mozzarella on the outside, cream and creamy mozzarella on the inside.
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.
What food I used:
2 wide slices of double-smoked bacon
1 bunch of asparagus
1 ball of burrata
freshly ground black pepper