UKTV recipes
Arthur Potts Dawson
Arthur Potts Dawson from Market Kitchen
Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus

 

Asparagus with pancetta and poached egg

Asparagus with pancetta and poached egg

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.

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easy
 
Serves: 2
quickcook
Prep: 2 min
Cook: 5 min
 
 

Ingredients

 12 spears English Asparagus, woody ends discarded
6 slices Pancetta
1 tsp white wine vinegar
2 Eggs
Olive oil
 

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