Sorry, Alex, I am much too refined to talk about what happens AFTER you eat asparagus.
But here is another recipe, and this one is definitely for DScottD:
Bedded Asparagus
1-1/2 to 2 pounds asparagus, trimmed, peeled
4 strips bacon
2 T unsalted butter
1 small clove garlic, minced
1 shallot, minced
2 hard-cooked eggs, finely chopped
1 cup watercress leaves
1 T red wine vinegar
salt and freshly ground pepper
Preheat the oven to 250 degrees. Cook the asparagus in boiliing salted water, or steam, until just tender. Place drained asparagus in a baking dish, and keep it warm in the oven.
Saute the bacon strips in a large heavy skillet until crisp.Drain on paper towels, crumble, and reserve.
Pour off all but 1 T bacon drippings from the skillet. Add the butter. Saute the garlic and shallot over medium-low heat until golden. Stir in the eggs and toss in the watercress. Cook until the watercress is just wilted. Sprinkle with the vinegar, and add salt and pepper to taste.
To serve, spread the watercress-egg mixture over the bottom of a serving dish. Lay the asparagus over the top, and sprinkle with the crumbled bacon.
Serves 4 |
