You must be logged in to post a review.
Sauteed Asparagus with Crispy Pancetta and a Perfectly Fried Egg. Learn the benefits of buying asparagus in season.
In a large skillet over medium heat, cook pancetta to brown, about 5-10 minutes. Remove pancetta with a slotted spoon and set on a paper towel to let the grease drain.
Keeping the pan over medium heat, add the trimmed asparagus to the remaining pancetta fat renderings. Sauté, tossing frequently, until asparagus turn a vibrant green and start to brown slightly. Remove and portion onto 2 plates.
Add butter to the pan and lower heat to medium low. One by one, break the eggs into a small bowl (checking for egg shells) and slowly drop them in the pan. Cook over medium low until all the white is cooked through and the egg can be moved without disturbing the yolk. Place one egg each over the 2 plates of asparagus and sprinkle with pancetta. Season with salt and pepper to taste.
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!