If all of my favorite things could be summed up in one dish, this would be it. Asparagus! Eggs! Cured Meat! Cheese!
I’m pretty sure my love affair with asparagus began as a child. My grandpa was a hop farmer and for some reason there was always asparagus growing in the hop fields. One of the few memories I have of him was going out and hunting for asparagus in the fields – it made such a satisfying snapping sound when picked. My mom tells me that even as kid I loved asparagus and that sure didn’t change as I grew up. I love the stuff and I may or may not eat an entire bunch in one sitting sometimes. I like it all ways; steamed, sauteed, pickled, shaved in a salad…but most of all roasted, which is how it’s used in this recipe.
