Taverna's Asparagus and Poached egg w/mushrooms and bacon

By á-36627

Ingredients

• 1-1/2 lb (680 g) asparagus
• 1 tbsp (15 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 bacon slice
• 6 mushrooms
• 8 eggs
• white truffle oil

Preparation

Step 1

Snap off woody ends of asparagus; place stalks on rimmed baking sheet. Sprinkle with oil, salt and pepper; shake pan to coat. Roast in 425°F (220°C) oven for about 15 minutes, shaking pan halfway through, until tender-crisp.

Meanwhile, pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.