Asparagus is in season. Somewhere in the world, at least – certainly not in my garden that’s under 2-3 feet of snow still. But it’s half the normal price and it’s fresh, starting in Feb around here. I happen to hold asparagus at the top of my favorite-veg-list, and although I’ve been tempted to hold out for local asparagus season, I always buckle and pig out on the un-green-super-carbon-footprint variety.

This recipe was not born from my own inspiration. I have, however, made it a few times over the past few years and enjoy it tremendously every time. It’s what you see on the plate: some toasted home-made bread, some steamed in-season asparagus [dressed with butter, salt, pepper of course], a couple poached farm eggs, and a couple slices of home-made bacon. Got some delicate oozy creamy dancing with some crunchy, some chewy, some smoky, some green and fresh – lots of loveliness going on. Solid, simple, healthful food.