Asparagi and eggs

A classic way of enjoying asparagi in Italy is to have them with fried egges. The other night I reinterpreted this classic dish by adding a bit of pancetta and cooking the eggs directly with the asparagi. I love to dip the asparagi in the runny egg yolk is so yummy and decadent. I think it also looks pretty nice and springy.


Asparagi and eggs

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 Servings

Ingredients

  • 1 lb asparagi
  • about 20 slices pancetta
  • 4-6 eggs
  • grated parmesan
  • EVOO
  • salt
  • pepper

Directions

  1. First I boiled the asparagi for about 8 minutes in water. To make sure the asparagi don't break up bundle them up and place them standing in a pot with enough water to cover the stem but not the spears of the asparagi. This way the asparagi will soften up but the spears won't get mushy.
  2. When the asparagi have softened up, I wrapped them in pancetta and placed them in a lightly oiled oven dish. Next I sprinkled some grated parmesan on the asparagi and baked everything in the oven for about 5 minutes at 380F. At this point I took the dish out and broke the eggs in the dish and seasoned with pepper and salt. I placed the dish back in the oven to cook for another 5 minutes or until the eggs are cooked to your liking.
  3. Enjoy with a couple of slices of toasted bread.

This entry was posted in Almost vegetarian, Eggs, cheese and vegeterian, Entrée and tagged . Bookmark the permalink.

3 Responses to Asparagi and eggs

  1. Frank says:

    I love asparagus and eggs (just blogged about it, coincidentally!) but have never tried it with pancetta. Sounds delicious!

  2. Sandra says:

    I love this dish,I am not big fan of asparagus but could eat this for sure! Thanks for sharing dear!

  3. Tiffany says:

    Perfect tribute to spring!

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