Saturday, March 16, 2013

bacon, egg, & roasted asparagus baguette

Welcome to another lesson on how to throw random ingredients together to make dinner.  Up next:  how to do the same thing with dessert.

Since I've exhausted the subject of my parents' bulk grocery shopping and its effect on my menu, instead maybe you'd rather hear about something else?  I'm already halfway through my three dozen eggs anyway, and this recipe finished off the bacon. 

School and some golden retriever pups directed my life this week (more to come about my dog days later), but yesterday afternoon began the (semi-)complete freedom of spring break.  In keeping with the name of the holiday, the weather shifted to a perfect sixty-five degrees, so Nick and I took the dogs for a nice long walk over to Tower Grove Park.  

First, I must preface this next part by saying that almost every time I'm in the park, which is actually rather often, I spot this little old man (oh, probably about five feet tall) wearing his driving cap (and often smoking a pipe, I think, although that might just be my overactive imagination at work) and walking the largest Great Dane I've ever seen.

Yesterday was no exception.  Nick was walking Briar, who, though a sweet-tempered golden retriever, growls and lunges at every dog as though he's going to eat him alive; he's just more of a people person, what can I say.  Given Briar's "I'm gonna eat you" dog greeting, Nick and Briar stepped off the path to circumvent a confrontation with the giant Great Dane.

I, on the other hand, had Pilot, who, especially in contrast with Briar's fierce attitude towards other dogs, is extremely faint of heart.  When I've been running with him without Briar, he runs the opposite way of oncoming dogs, even occasionally vocalizing his terror with a little whimper as he takes off.

I decided to stick with Pilot on the path (okay, mostly because I didn't want to get my shoes muddy).  As we approached the little man and his dog, the enormous Great Dane threw a glance towards Pilot, and suddenly Pilot was several yards away cowering behind Briar and I was in the same spot, laughing because I only managed to keep hold of his leash and collar.

Now that I've thoroughly bored you with my dog stories, I'll leave you with the recipe for these beautiful and delicious sandwiches.  The only other thing to tell you about it:  so. few. dishes!

½ pound bacon
1 pound asparagus, ends trimmed
drizzle of olive oil
handful of grated Parmesan cheese
salt, pepper, garlic salt to season
4 eggs
small amount of butter
1 baguette

  1. First, cook your bacon.  Line a rimmed baking sheet with aluminium foil and layer the half pound of bacon on the foil.  Place baking sheet in a cold oven and preheat the oven to 375 degrees F.  Bake bacon for 20 minutes or until crispy.  Using tongs, remove your bacon from the baking sheet to drain on a plate covered with paper towels.
  2. Remove the foil from your rimmed baking sheet and use a paper towel to wipe off any grease.  Spread asparagus across the baking sheet in a single layer.  Gently drizzle a small amount of  olive oil over the asparagus and shake the tray to coat the asparagus in the olive oil.  Lightly season the asparagus with salt, pepper, and garlic salt.  Again, shake the tray to coat the asparagus in the seasonings.  Cover the asparagus with a handful of grated Parmesan cheese.  Broil the asparagus on high for four minutes.  When done,  the asparagus will be tender enough to be pierced with a paring knife.
  3. Now, begin to assemble the baguettes.  Divide the baguette into desired sandwich portions and then slice each portion into two halves.  On the bottom half of the bread, layer on a generous helping of asparagus and then cover in bacon.
  4. In a small skillet over medium heat, melt a small amount of butter (just enough to coat the skillet).  Crack 1 to 2 eggs in the skillet (I did mine one at a time), and cook until the whites are opaque (i.e. cook your eggs sunny-side up).  As you finish cooking each egg, layer it over the bacon & asparagus that is already on your sandwich.  I used two eggs per sandwich.
  5. When you have asparagus + bacon + eggs on each sandwich, season with a little salt and pepper, cover the fillings with the upper half of the bread, and serve.
Makes 2 to 3 servings {I made 2 sandwiches}.


  1. Oh my goodness- this looks seriously amazing! Cannot wait to try this! Found you through Whats Cookin Wednesday!!


    1. Thanks, Christi! I just checked out your blog, and it's really cute! I'm going to have to try out some of your meal plans and definitely your tagalong cake bars!