Living in the CSA: Asparagus and bacon on toast
I was still trying to figure out what to do with my asparagus earlier this week when Richard posted a link to this recipe on Facebook, Asparagus and Bacon on Toast.
It amuses me that the link gives credit to someone for "inventing" the sandwich's recipe. Can a sandwich really be invented? Well, either way, hooray for "Marion Zuchowski, the mother of a longtime asparagus farmer in western Massachusetts," because this was a great dinner. (I have a real photo I'll replace this one with once I get back to my camera card.)
Recipe: Asparagus and Bacon on Toast
1 lb. fresh asparagus
1–2 tbsp. butter
Salt and freshly ground pepper
8 pieces toast, buttered
4 slices cooked bacon
1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part (see Prepping Asparagus). Discard ends. Cut asparagus into 2" pieces. Steam in steamer basket set over a pot of simmering water over high heat until very soft, 15–20 minutes.
2. Transfer to a bowl, toss with butter, and season to taste with salt and pepper. To make sandwiches, divide spears evenly among 4 pieces of the toast, arrange 1 slice of bacon on top of each, and cover each with another piece of toast.
Notes: I made that amount of asparagus and bacon and ended up with only two sandwiches. Your mileage may vary. Also, I used less butter and a dash of olive oil, and I didn't cut the asparagus into pieces. I steamed them after breaking off the ends and then laid the spears across the bread. This was wayyyy better than I thought it was going to be, just a great mingling of flavors. Not gimmicky at all.