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.
- 1 lb asparagi
- about 20 slices pancetta
- 4-6 eggs
- grated parmesan
- 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.
- 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.
- Enjoy with a couple of slices of toasted bread.