eating in season
This weeks FFWD was the bacon, asparagus and egg salad. Last week I was feeling uninspired and lazy. This week is still stressful but the methodical steps required for this recipe were therapeutic. I got to use the leftover bacon from last week’s spinach bacon quiche (bonus) and a head of romaine lettuce I had hanging around. I learned my lesson last week and took each step one at time.
Boiled eggs have always been a challenge with my egg yolks often coming out too hard or too soft. Dorie suggests six minutes, which ends up yielding a yolk with a perfect consistency, and then you roll the peeled egg in the left over bacon grease…amazing.
Asparagus and runny yolks are so complimentary to each other. The crispy crunch of the lettuce and the sweet tang from the asparagus mix well with the simple vinaigrette. Then you add bacon, toasted walnuts and a soft-boiled egg and you’ve got the perfect meal. I’m not really into salads but I could eat this everyday. Dorie Greenspan you are a genius.