I’ve scratched-deeply and repeatedly-the prep work for my Easter Dinner from memory as it was quite THE LIFT. A number of you asked for the asparagus recipe which I’ve delayed posting because it requires a bit of forensics on my part. Honestly, I didn’t remember what I did. I threw a bit of this into it. Grilled that. Rendered those.

Allow me to deconstruct.

Upon thinking through the recipe, I’ve realized it’s quite easy. The tricky part is poaching the eggs. A challenge! I will elaborate in another post as, honestly, I still need to master this technique; my eggs were a little overcooked. Thankfully, they were unfertilized.

Enjoy. Last asparagus post. Promise. There’s only so much smelly urine one can handle.

Asparagus with Tasso and Poached Eggs
Serves 6


2 bunches thick asparagus, washed and trimmed
1/4 pound of tasso, guanciale, or good-quality bacon
3 poached eggs (recipe below)
1 tablespoon of finely-chopped tarragon (optional)
Parmigiano Reggiano-a handful of long shards
0live oil
salt and freshly-ground black pepper

1. Cook the strips of pork until crispy. Drain on paper towels. When cool, chop. Set aside.

2. Toss the asparagus in a few glugs of olive oil. Season with salt and pepper. Grill (you may roast them, too) for a few minutes, until their color begins to turn bright green.  Don’t worry if they are not “done.” They will continue to cook a bit longer after you remove them from the grill. Remove and arrange on a platter.

3. Arrange the pork all over the asparagus.  Dress with the Parmigano Reggiano. Add the tarragon or parsley.

4. Place the three poached eggs atop the asparagus. Season each egg with a little salt and pepper. At the table, break the yolks with two forks–pierce the yolks and then pull the forks in opposite directions.

Poached Eggs
1 teaspoon vinegar
3 very fresh large eggs

1. Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.

2. Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.