Ever since I have discovered a few markets where I can easily find organic produce and quality meat, dairy and grain products (namely, Vitamin Cottage in Glenwood Springs and The Aspen Emporium & Flying Circus) in and around the relatively isolated Aspen/Snowmass area, I have had this new obsession with creating simple recipes with quality ingredients and only a few easy steps. The great thing about cooking simply, or cooking in general for that matter, is that ingredients used in the recipes can be substituted to suit your tastes. Despite the simplicity, I still want to post my recipes in hopes that you might find some inspiration to create your own. Please feel free to use my posts as models, rather than recipes, in order to cook a dish that suites your taste.
Bacon Wrapped Asparagus with a Duck’s Egg
I will use my sister Kyle as an example. With this recipe, I know how much she despises asparagus so if I were to cook it for her I would substitute, say, brussel sprouts or something of the like.
Brussel sprouts, however, don’t have a shape that is conducive to wrapping whole slices of bacon around it. Therefore, I suggest chopping the bacon into small pieces and pan saute it with the brussel sprout halves so that they cook in the yummy bacon grease to get that great flavor and caramelized color.
Once the brussel sprout/bacon mixture is done, remove from the pan and cook the duck’s egg in the same pan (that is still hopefully coated in bacon grease) for two reasons: the grease helps to ensure the egg does not stick to the pan, and also to get that great bacon flavor into the egg.
As a substitute for bacon, you could use prosciutto or turkey bacon. For the duck’s egg, any type of egg is fine but it’s best to use free-range organic eggs as always.