After last week's fiasco re: duck legs, it was an absolute joy to be able to find everything for this recipe so easily. Asparagus, check! Country loaf, check! Prosciutto, check (I mean, srsly, my local grocery shop is called Romeo & Cesare's)! And I even got my hands on some of those beautiful blue eggs with the brilliantly yellow yolks that I love so very much. Everything fell into place so nicely this week. No more classed-up Sandra Lee from me.
The trick about the asparagus, as Veronica mentioned in her post, really is quite fantastic. I always just grab my paring knife and chop off what looks like it might be unpalatable. This bending and snapping thing is a much more reliable (and easy!) method.
The asparagus grilled up nicely (though the lack of hood above our oven always causes the kitchen to get uber-smoky when we break out the grill/griddle) while I looked on in glee as the bread got nice and fried. (We've made croutons before, but just with olive oil...so this was a little disconcerting / delicious).
My poached eggs were tasty, but ghosty. I'm really hoping that I'll get better at it. It's just so gross seeing threads of egg white floating around in a pot of vinegared water.