Bookless Dinner: Asparagus, Bacon and Eggs

Since I started the blog, I have wanted to make an effort to post more than once a week.  That has proven incredibly difficult in light of my day job and all, especially if I was to review two books a week! I would never sleep! So I will start my two post a week with a great weeknight dinner that uses the star (in my opinion) of spring produce - Asparagus.  I will share my "recipe" of this incredibly simple dish after the jump...

Wendy's Wednesday Night Dinner: Grilled Asparagus, Bacon and Eggs on Country Toast

Ingredients (for 2 servings)
8 spears asparagus
2 thick slices of a nice country loaf
4 slices bacon
2 eggs
1 tablespoon white vinegar
2 tablespoons of olive oil
Parmesan or Romano cheese, grated, to taste
salt and pepper

Directions: Cook the bacon over medium heat in a fry pan.  Heat a grill pan and drop a tablespoon of olive oil in it.  Add the asparagus spears and grill for about 3 minutes a side.  Drizzle some olive oil on the bread slices, and put on grill pan, grilling on each side about 2 minutes till they are nicely toasted.  Bring about  6 cups of water and the vinegar to a boil in a small saucepan. When it is is boiling gently add the eggs (I used a small souffle dish to tip the eggs in) and cook approximately 6 minutes for the medium egg I made, a minute or so less for a runnier egg.  To assemble put the bread down, then bacon, then asparagus, then egg.  Add salt and pepper and cheese.  Voila!