Roasted Asparagus with Country Ham, Red-Eye Gravy, and Poached Eggs

Name: Roasted Asparagus with Country Ham, Red-Eye Gravy, and Poached Eggs
Yield: serves 4
Ingredients: 1 pound asparagus, trimmed or peeled; 2 tablespoons olive oil; Sea salt and freshly ground black pepper; 4 thin slices country ham (about 6 ounces); 1 cup strong black coffee; 1 tablespoon unsalted butter; 2 teaspoons distilled white vinegar; Pinch of sea salt; 1 or 2 large eggs per person; 2 tablespoons chopped fresh tarragon, for garnish

December 14, 2011

Red-eye gravy—which for most Southerners is the only acceptable sauce for country ham—is a savory and slightly bitter mixture of black coffee and the pan drippings left behind from frying country ham. I’m not sure how the coffee first made its way into the pan, but I like to imagine it was one of those happy accidents born of necessity. It rings true, anyway, because Southerners love gravy so much that they will find a way to eke some out of a greasy pan no matter what. I lighten my version of this quintessentially Southern dish with a bright shock of fresh, green asparagus, which plays perfectly off the saltiness of the red-eye gravy and the richness of the runny egg yolks.

Recipe notes

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