Asparagus with pancetta and poached egg

Mobile version Print

By: Arthur Potts Dawson From: Market Kitchen

On TV Tonight

  • 20:00 - River Cottage to the Core - Plum Compote, Waldorf Salad and Flapjacks
  • 21:00 - Hairy Bikers Everyday Gourmets - Party Food
  • 22:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.92 / 5 (12 votes)

Prep time:
2 min
Cook time:
5 min
Serves:
2

Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus

Method

1. Bring a large saucepan of water to the boil. Add the asparagus, return to the boil and cook for 2-3 minutes.

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.

Ingredients


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

Tried it, loved it, many thanks

GeoffP98098 GeoffP98098  Posted 24 Nov 2008 5:50 PM