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Potato and Asparagus Salad with Home-Cured Bacon and Egg

Kosher salt and freshly cracked pepper
3/4 pound new or fingerling potatoes
1 bunch asparagus
1/4 cup extra-virgin olive oil, plus more for drizzling
2 stalks green garlic, thinly sliced on the diagonal
1/2 pound Home-Cured Bacon , diced
2 tablespoons chopped fresh parsley
1/2 lemon
4 fresh eggs, at room temperature


Bring a large pot of salted water to a boil over high heat and add the potatoes. Cook until just tender, 10 to 12 minutes, then transfer to a baking sheet to dry. When cool enough to handle, peel the potatoes and cut into thick slices. Season to taste with salt and pepper and place in a deep bowl. Snap off the ends of the asparagus spears at their natural breaking point and cut into 1-inch lengths. Heat a saute pan over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and green garlic and saute until the asparagus is tender and the garlic is soft, 3 to 4 minutes. Add to the bowl with the potatoes. Wipe out the pan and add the bacon, cooking until the bacon crisps slightly and renders some of its fat. Remove with a slotted spoon and add to the bowl. Toss and season to taste with salt and plenty of freshly cracked pepper. Add the remaining 2 tablespoons olive oil and the parsley, then squeeze the lemon over all. Toss and divide among 4 plates. Fill a wide pan, at least 3 inches deep, with enough water to cover the eggs and bring to a gentle simmer over low heat. Bubbles should lazily break the surface. Crack the eggs into small bowls or ramekins, then one by one gently slide the eggs into the water. Use a spoon or spatula to gently gather the whites around the yolks. Cook for 2 to 3 minutes, depending on how firm you like your yolks. Remove the eggs, blotting each briefly on paper towels, then gently place on top of each salad. Drizzle with additional olive oil and serve immediately.

Source: www.epicurious.com