Roasted Asparagus & Mushrooms with Bacon & Soft-Boiled Egg
This recipe is a celebration of spring dinner for two or an appetizer for four. Don't worry if you don't have wild mushrooms! Just use cremini mushrooms in place of the morels. You can also use any pesto you like best.
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Lynne Curry
1 poundthick-stemmed asparagus, cut on the bias into 2-inch lengths
10large morel mushrooms or cremini mushrooms, quartered
2tablespoonsextra-virgin olive oil
3strips thick-cut bacon, sliced into 1/2-inch piecespasture-raised
1/3cuppestostore-bought or homemade
Arrange the asparagus and mushrooms on a sheet pan in a single layer, drizzle on the olive oil and season lightly with salt and pepper.
Roast in a 400°F oven until tender and beginning to brown, about 25 minutes.
Meanwhile, heat a skillet over medium heat and brown the bacon pieces on both sides. Drain on paper towels.
Cover the eggs with water in a small saucepan and bring to a boil. Boil for 6 1/2 minutes, drain and submerge in cold water. Peel when cooled and cut in half
When the vegetables are roasted, toss them with the pesto in a bowl and season to taste with salt and pepper. Serve additional pesto on the side.
Arrange the vegetables in mounds on two plates, Or, if serving as an appetizer, arrange them on a serving platter. Tuck the bacon in and around the asparagus and top with the eggs. Serve warm or at room temperature.