Warm asparagus salad with bacon and egg

I have to confess: this is my favorite time of the year. It’s seeing the leaves come out, flower buds slowly opening and the return of songbirds from the south. It’s the majesty of spring’s glory as the first green things appear at market. And thus the cycle begins anew.

1 bunch asparagus, trimmed
2 strips bacon, cut in pieces (1)
1/2 red onion, sliced thinly
1 egg
1 t. white wine vinegar
2 T. extra-virgin olive oil
kosher salt
freshly ground black pepper
lemon juice
chopped parsley or chives

Combine asparagus, olive oil and a pinch of salt in a Pyrex or glass baking dish. Toss. Roast at 350 F for 15 to 20 minutes. Set aside and cool slightly.

Bring 1/2 cup water to a gentle simmer in a small or medium saucepan. Add 1 teaspoon white wine vinegar. Gently crack an egg atop the surface of the water and poach for 1 to 2 minutes. Lift egg out with a slotted spoon.

Fry bacon until crisp. Add onion to pan, saute for 3 to 4 minutes or until onion has wilted and slightly caramelized. Remove from heat, add asparagus and a little lemon juice, to taste. Check seasoning. Toss.

To assemble, place the poached egg in a bowl, spoon asparagus-bacon mixture atop, and sprinkle some chopped parsley or chives. Serve immediately.

(1) I used bacon ends from Flying Pigs Farm but this works just as well with regular bacon from the supermarket. Remember to adjust salt accordingly prior to service.