! lb fresh Asparagus
4 slices Thick Sliced Bacon, large dice
4 Large Eggs
2 Tablespoons EVOO(Extra Virgin Olive Oil)
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground Black Pepper
Fresh shaved Parmigiano Reggiano
6 to 8 cups of water
2 teaspoons of white vinegar
Preheat oven to 400 degrees.
Preheat a skillet over medium heat. Add the diced bacon and cook till golden brown and crispy. DO NOT BURN THEM!!! Remove bacon with a slotted spoon to some paper towels to drain.
Clean the asparagus, first wash thoroughly, then trim off about 1 1/2 inches from the bottoms, next peel the bottom third of the stalks lightly with a vegetable peeler. Place the stalks on a baking sheet, drizzle with the olive oil, sprinkle with the salt and pepper, toss gently to coat each stalk, then arrange in a single layer on the baking sheet. Place in the preheated oven and roast for 12 to 18 minutes. Remove from oven and let stand.
In a 10 inch skillet, fill half way with water, bring to a gentle simmer, bubbling not a rolling boil,(absolutely no salt in the water, salt breaks down the egg white protein) add the vinegar.
Vinegar helps the egg white to set and keeps the poached egg together. Crack each egg into a custard dish, then gently pour the egg into the water, this is not a high dive, so partially submerge the dish as you pour out each egg. Do not over crowd them or you will end up with one huge egg. Set a timer, 3 minutes for soft, 4 minutes for firm. Remove cooked eggs with slotted spoon, place egg and spoon on towel to help drain off excess water. Serve.
Poached eggs can be made a day ahead of time, just cook them as explained above, plunge into ice water bath to stop the cooking, remove and drain before placing in a sealed container. When ready to serve, place eggs in hot water for a couple of minutes, then remove, drain and serve.
Plating, Place several pieces of asparagus on a plate, sprinkle with some of the bacon, place a poached egg on top and garnish with the shaved Parmesan cheese. Viola'