A few weeks ago, I told you about Pollen Ranch Spices (http://www.pollenranch.com), a remarkable company in the picturesquely named town of Lemon Cove, California. My initial introduction to the company was their Fennel Pollen, a key ingredient in a recipe for Porchetta that I posted on Chewing the Fat. Here’s the link: http://www.chewingthefat.us.com/2010/07/porchetta-slow-roasted-pork-shoulder.html. Along with the hand collected organic fennel pollen, came a second tin of something called “Zen-sational”. Pollen Ranch calls it ‘your secret ingredient'. It’s a secret I’d latch on to if I were you. It gave this simple Asparagus dish a great new taste. And exactly what is “Zen-sational”?
Asparagus with Lardons, a Fried Egg and Zen-Sational Seasoning.
Serves 2. Takes under 30 minutes start to finish.
1 1-lb bunch fresh asparagus, trimmed
½ lb. slab bacon, cut into ½ inch dice
1 tbsp. Zen-sational Seasoning
Pre-heat oven to 450 degrees
In a cast-iron skillet, cook the lardons over medium heat until they are crispy and brown. Drain on paper towel.
Cover a sheet pan with a layer of aluminum foil to make clean-up easier. Then take the trimmed asparagus and with your hands, coat it with Olive Oil. Put the asparagus on a single layer in the sheet pan.
Sprinkle Zen-sational all over the asparagus. Put the sheet pan in the oven and roast for 12- 15 minutes. The cooking time will depend on the thickness of the asparagus.
Check for doneness by inserting a
Sharp paring knife into it.
In an non-stick skillet, melt 1 tbsp. of butter. Add eggs and fry until the whites are set and the yolk is to your liking.
Put the asparagus on a plate, scatter the lardons over it and slide a fried egg over each serving. Salt and Pepper each plate and serve at once.