Yolk-Drenched Asparagus Spears

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Yolk-Drenched Asparagus Spears! Sometimes I am taken by surprise at the elegance of simplicity. Remember the slang term for K-I-S-S? Keep It Simple, Stupid! Well, that goes for preparing and photographing food as well. By eliminating fancy techniques and complex recipes, it allows anyone to feel like a master chef. I know I did. Words of Advice: Do your prep work so everything comes together like clockwork in mere minutes. The proof came when my husband clapped his hands and asked me to make it again…soon.



1 pound fresh asparagus, trimmed

1/4 pound bacon, crispy but pliable

1/4 cup Parmesan cheese, shredded

4 eggs

Sea salt, to taste

1/4 teaspoon dried parsley, for garnish

Toast, for serving


Cook the bacon until crispy but still bendable. Drain on paper towels. Set aside. Steam the asparagus until crisp-tender, 3 minutes. Transfer to a plate. Divide into servings. Wrap one piece of bacon around each asparagus bunch. Sprinkle with shredded parmesan cheese. In a saucepan, fill water enough to cover eggs, by sight. Bring to a boil. Remove from heat so the water is smooth. Gently crack eggs into the water, so as not to break the yolks. Leave plenty of space between eggs. Cover with a lid. Poach until the whites are set, but the yolks are runny, 2-3 minutes. Using a slotted spoon, carefully remove each egg and set it on the asparagus bundle. Season with sea salt. Garnish with parsley. Serve with buttered toast.

58 thoughts on “Yolk-Drenched Asparagus Spears

  1. When we lived in the south of England we would be seeing asparagus for sale at many of the local farms about the middle of April. Eaten just on its own with butter, salt and pepper, is heavenly. We don’t see much locally grown asparagus in the north, even later in the year! It’s still cold here even with a bit of sunshine, about 7-11c/45-50f.

    Liked by 1 person

  2. If you’d showed me the picture two years ago, I would have asked to put the greens in a vase, and serve the steak. Lol Solrry, Gail! Nowadays i love it, and thats indeed another great recipe. Thank you, and enjoy your day! Michael

    Liked by 1 person

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