Roasted asparagus spears are topped with sautéed bacon and shallots and a poached egg for a light lunch. Recipe below.

Asparagus season is upon us again, a promising sign of the reluctant spring. (Yes, asparagus is available pretty much year-round, but now is when it’s at its best.) First, the pencil-thin spears started showing up in the produce department, requiring little more than a quick blanch to render them bright green, crisp and delicious. Continue reading “A quick, easy* spring lunch: Roasted Asparagus with Poached Eggs and Lardons” →