Roasted Asparagus with Duck Bacon and Egg

duck baconLast night I took an amazing KTX spin class at SyncStudio with the funnest visiting instructor EVER and then this morning I work up early to do Insanity (less fun).  Getting through two workouts in 12 hours made me feel like I was entitled to skip my green smoothie and make myself a proper breakfast today.  I threw together this asparagus and duck bacon dish and sat back to enjoy the latest episode of Good Wife before going to work. It was a beautiful way to start my Tuesday.

Now anyone who knows me knows that I think that turkey bacon is an affront to the tastebuds of humanity — so I’m sure they’d be surprised to hear me sing the praises of some other bacon-esque substance.  But I have to tell you… duck bacon is amaze!  If it makes you feel better you can just call it duck breast because thats basically what it is. Its a Moulard duck breast, rubbed down with sugar and salt and then smoked. Then its sliced up so that there’s an amazing ratio of thick salty meat to tender, melting fat. This stuff is legit. In fact… it may be too legit to quit.

duck bacon 2Duck bacon isn’t necessarily the easiest thing to find or the cheapest item to have in your fridge, but its definitely worth the money and effort as an occasional treat. I buy the D’Artagnan brand and its sold at a lot of specialty stores.

This is a super easy dish to make… the prep takes less than 5 minutes and then you just let things cook while you’re getting ready for work. When you’re ready to eat, throw everything on a plate, give it a little splash of  great syrupy vinegar and you’re ready to go.

Roasted Asparagus with Duck Bacon and Egg
Prep time
Cook time
Total time
Serves: 1
  • ½ pound of asparagus
  • 3 slices of duck bacon
  • 1 egg
  • salt and pepper to taste
  • olive oil
  • ½ teaspoon of white balsamic vinegar (or any syrupy vinegar)
  1. Preheat oven to 350 degrees.
  2. Place the egg in a small sauce pan and cover with water. Bring the water to a boil over high heat. When the water begins to boil, turn of the heat and leave the egg covered in the pan.*
  3. Toss the asparagus with a bit of olive oil to coat. Lay out over half of a baking sheet. Sprinkle with salt and pepper. Lay out the bacon slices on the other side of the pan.
  4. Put the pan in the oven and cook for 10-12 minutes until the asparagus is tender and the duck bacon is warmed through and crisping at the edges.
  5. Serve the asparagus with the egg, duck bacon and a very light drizzle of vinegar
*If you would like a soft, runny yolk remove the egg from the pot 5 minutes after you remove the pan from the heat. Otherwise you can leave the egg in there until you are ready to eat.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: