Roasted asparagus with warm sherry and bacon vinaigrette topped with a fried egg, toasted breadcrumbs and shaved manchego cheese is a perfect spring dish. Early Spring is usually abundant with baby asparagus and roasting them adds a nuttiness to its already sweet flavor. Roasting asparagus is simple and can be done by using olive oil and salt and pepper. Start the asparagus in a hot skillet, and finish off in the oven.
To make the vinaigrette, cook bacon in a saute pan that you have cut into lardons. Once the lardons become crispy, pour off all but a tablespoon of bacon fat. Add diced shallots, garlic and sherry vinegar. Adjust seasoning with salt, add chopped parsley and toss with asparagus.
Plate dressed asparagus and top with a fried egg, toasted breadcrumbs and shaved manchego cheese.
I WANT THIS. NOW.
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