This is one of those cooking group picks I was sort of ambivalent about before. I really don't like asparagus but really love bacon and eggs. And, I have been wanting to try a salad where the egg is a main player and not just an extra, chopped up and scattered about.
While simple, this dish is one of those that has lots of little steps and results in quite a few dirty dishes. Bacon is fried and then set aside. I always chop my bacon before frying because I can get more in the pan and more bacon is always a good thing. Eggs are soft boiled for exactly six minutes, left to cool and then painstakingly peeled. Does anyone have any tips or tricks for making peeling boiled eggs easier? The last few times I have boiled eggs, I have ended up with the saddest looking eggs because I have so much difficulty removing the shell.Asparagus is cooked in a shallow pan of water and a vinagarette made. The most interesting step in this recipe involved taking the boiled eggs and lightly cooking them in the warmed bacon grease. I have to say that the end result was less interesting. The bacon fat added some more flavor to the salad, but really didn't enhance the egg much in my opinion. I vaguely remember Dorie saying to toss the asparagus in the vinegarette but I just drizzled it directly over the greens.
I'm glad I tried this recipe to verify I still don't like asparagus and to try the runny egg over a salad thing, but overall I wasn't impressed.