- 1 pound asparagus, washed with ends of the stems trimmed
- 8 cups chicken stock
- 1 bowl ice water
- ½ pound bacon, cut into 1-inch pieces
- 1 tablespoon balsamic vinegar
- 1 clove garlic
- 2 large egg yolks
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- ½ teaspoon salt
- ¼ cup grated Parmigiano Reggiano
- ½ cup extra virgin olive oil
- Lemon AÃ¯oli: Place the garlic, egg yolks, mustard, lemon juice, orange juice, salt, and grated cheese into a food processor and blend until smooth. Slowly add the olive oil while the processor is running. Prepare a double boiler, making sure the bowl on top is not touching the simmering water beneath. Place the sauce in the bowl and whisk until the sauce becomes a thick, smooth consistency (about 5 minutes).
- Asparagus: Bring the chicken stock to a boil. Add the asparagus to the boiling stock, uncovered, for approximately 2 minutes. Drain and immediately place the spears into ice water to stop cooking. Drain again and pat dry.
- Bacon: In a large skillet cook the bacon over high heat until crispy and brown. Using a slotted spoon, transfer the bacon pieces to a plate lined with paper towels. Pour off most of the bacon grease, leaving just enough to coat the bottom of the pan. Heat the pan over medium-high heat, place the asparagus in the pan, and season with a pinch of salt and pepper. Add balsamic vinegar and stir to coat the asparagus. Sear on each side for 2-3 minutes.
- Fried Egg: In a separate pan fry an egg sunny side up. When the white is mostly cooked, add a few tablespoons of water into the pan and cover for a minute or two. The result will be a yolk that is soft but not too raw. Sprinkle with salt and pepper.
- Plate the asparagus with the egg, crumbled bacon, and garnish with sauce.
Tip: You will have a lot of aioli leftover. Save it in an airtight container – it makes a wonderful sandwich spread or chip/veggie dip.
Recipe Source: LickMySpoon.com.
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