Open-Faced Fried Egg, Asparagus and Guanciale Sandwiches

1. 1

   Preheat oven to 450.

2. 2

   Scatter thyme sprigs on a baking sheet.

3. 3

   Lay the asparagus over the thyme sprigs, drizzle with 1 tablespoon of the olive oil and sprinkle with salt.

4. 4

   Roast in the oven for about 15 minutes.

5. 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. 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. 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. 8

   Rub one side of the toast with the garlic.

9. 9

   Lay the toasts on plates and top with the roasted asparagus.

10. 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. 11

    Crack an egg (or 2 eggs) and add to the hot oil.

12. 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. 13

    Just before the eggs are done, spoon a little of the oil onto the yolks to create an opaque film over them.

14. 14

    Remove the eggs and place over the asparagus.

15. 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.

* Per serving · 4 servings · Values may vary.