Asparagus salad

This salad is a good reminder that great food doesn't have to be fussy or fancy!

Spring asparagus grilled, a perfect poached egg, crispy pancetta, a drizzle of great olive oil, a squezze of lemon and fresh grated parmesan cheese.

The yolk from the egg mixed with the oil and lemon juice makes for a decadent dressing on the asparagus.

Toast some crusty bread and you have a perfect brunch, lunch or light dinner.

Two fun asparagus facts....Did you know that it takes 3 years from seed for asparagus to produce large enough spears to be harvested. They're about the size of a pencil at this point and will continue to produce for up to 15 more years. The larger the stalks the older the plant.

Second fun fact, everyone gets "asparagus pee" lol! Apparently those that say they don't have what's called "specific anosmia" the genetic inability to smell certain odors.

Ok, that's all I got! If you're not already doing a version of this salad you must.


Asparagus salad

Serves 4

2 Bunches asparagus (bottom ends trimmed by about 1 1/2 inches)

5 oz chopped Pancetta or bacon cooked until crisp

3 Tb grated parmesan cheese

Juice and zest of 1 lemon

4 eggs poached

Toss asparagus in a little olive oil season with salt and pepper to taste and grill over medium heat for about 3 minutes each side. Put on a platter or four individual plates, top with pancetta, parmesan and eggs, give a good drizzle of great olive oil and a squeeze of lemon juice and a sprinkle of sea salt and pepper.

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