eating in season
This weekend the first batch of Ontario grown asparagus hit the stores. It’s fresh flavour and crispy bite makes this little stalk one of my favourite vegetable, especially when it’s 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.
We’re so lucky that Dorie is a genius and we were all smart enough to buy her book! I loved this salad too. All the flavors came together into something more than the sum of its parts. Yum!
I am jealous that you have in season asparagus already. Counting down the days to fresh produce up here in the North East.
It makes such a difference to eat when things are in season – the flavours are so much better than off-season produce. I just had a leftover version of the salad, which I made yesterday evening – just as good for lunch as it was for dinner! I am looking forward to all of the salads that we’ll be eating this summer. This was a great start.
Lucky you for having your own asparagus to pick. Seems like a dream! I loved this salad of complex and yet simple flavors too. I agree with you that Dorie is a genius!