Arthur Potts Dawson
from
Market Kitchen
Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus
Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus
Asparagus with pancetta and poached egg
Method
watch video
2. Heat the vegetable oil in a frying pan. Add pancetta and fry until crispy.
3. Meanwhile bring another pan of water up to simmering point add the vinegar and carefully break in the eggs and simmer for 3 minutes. Remove and keep warm.
4. Divide the asparagus onto each plate and top with the pancetta. Break the poached egg over the top, finish with a little olive oil.
Prep:
2 min
Cook: 5 min
Cook: 5 min
Ingredients
12 spears English Asparagus, woody ends discarded6 slices Pancetta
1 tsp white wine vinegar
2 Eggs
Olive oil
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