The Honest ABE: Asparagus, Bacon, and Egg Sandwich
A perfect way to take advantage of the last 2026 asparagus at home
Going off the initials for asparagus, bacon, and egg, I decided to call this sandwich the “Honest ABE.” The name seemed appropriate—it’s kind of an antidote to the antipathy of modern times to focus on a high-integrity leader like Lincoln. With all the post-truth misinformation that’s so common today, at the start of the second quarter of the 21st century, the word “honest” feels like a positive token, too. A sign of spring, a bit of smoky salty pork, and a sunny-side-up egg to brighten your day—here is some serious wholesomeness, natural diversity, and deliciousness all in one easy-to-prepare, exceptionally tasty sandwich.
To make an Honest ABE, start by cooking bacon slices of your choice in a heavy skillet. (I like to use the excellent applewood smoked bacon from the Nueske family.) You can increase or decrease the number of slices you use, depending on how much bacon you like to eat. I’ve been going with two slices per sandwich, but even a single slice would work if you’re eating less meat, while enthusiastic bacon eaters would probably go up to four.
When the bacon starts to heat up in the skillet, add a bunch of fresh asparagus spears to the pan. (If they’re long ones, cut them in half before they go in.) Again, the ratio is really up to you; there’s no right amount. I load up on the asparagus myself—it’s so good this time of year!
Cook the asparagus until it starts to brown a bit on the edges. If the bacon is starting to get too well done, just take it out of the pan early while the asparagus finishes up in the hot bacon fat. When both are out of the pan, crack an egg (or two) into the skillet to cook in the bacon fat. I’ve been cooking mine over easy, but you can do it any way you like, of course. Meanwhile, toast two slices of bread. I’ve been using Bakehouse White (our delicious Pullman loaf), but you can also try Farm Bread, Better than San Francisco Sourdough, Parmesan Pepper, the new Honey Wheat, or whatever you prefer. Spread the toast with plenty of mayo.
When the egg is ready, place it on the bottom slice of bread with the yolk facing down. (If I were doing this in a restaurant, I’d probably put it on top for the sake of presentation, but since I’m at home, I don’t care as much how it looks, and I like it when the yolk soaks into the bread rather than running off.) Lay the asparagus on the egg, then top with the bacon slices. Grind on a bunch of black pepper, slap on the other slice of the bread, and enjoy while it’s still hot. It’s messy but seriously super fantastic!
