Open-Faced Fried Egg, Asparagus and Guanciale Sandwiches

  1. Preheat oven to 450.
  2. Scatter thyme sprigs on a baking sheet.
  3. Lay the asparagus over the thyme sprigs, drizzle with 1 tablespoon of the olive oil and sprinkle with salt.
  4. Roast in the oven for about 15 minutes.
  5. Turn the oven down to 400 F. Spread the guanciale in a single layer in a sheet pan and cook until lightly crisp, 8 to 10 minutes for guanciale or 12 to 15 minutes for pancetta.
  6. In a small saucepan, cook the butter over medium-high heat until the bubbles subside and the butter is browned with a nutty aroma.
  7. Toast the bread in a toaster, or grill it in a sandwich press, making sure that both sides are brushed with extra-virgin olive oil or softened unsalted butter first.
  8. Rub one side of the toast with the garlic.
  9. Lay the toasts on plates and top with the roasted asparagus.
  10. In a 4-inch cast-iron or heavy-duty skillet, heat 1/2 cup of the olive oil until very hot but not smoking.
  11. Crack an egg (or 2 eggs) and add to the hot oil.
  12. Sprinkle with fleur de sel and cook for about 1 minute, until the whites are bubbly and the outer edges become brown and crisp.
  13. Just before the eggs are done, spoon a little of the oil onto the yolks to create an opaque film over them.
  14. Remove the eggs and place over the asparagus.
  15. Spoon about a tablespoon of brown butter over the asparagus and egg, arrange the guanciale or pancetta on either side and sprinkle with grated Parmesan cheese.

thyme, stalks, extravirgin olive oil, kosher salt, pancetta, unsalted butter, garlic, eggs, parmesan cheese

Taken from www.foodandwine.com/recipes/aspen-2004-open-faced-fried-egg-asparagus-and-guinciale-sandwiches (may not work)

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