By IMAGE
01st Aug 2014
01st Aug 2014
Egg, Bacon 7 Asparagus
Pancetta-wrapped asparagus with poached duck eggs
This makes a fabulous starter, stunning main course and an even better breakfast. You can’t go wrong.
YOU WILL NEED
* 100g asparagus per person *?2 slices pancetta per person * 1 egg per person *?bowl of iced water
METHOD
1 Put two pots of salted water on to boil. 2 Preheat oven to 180C/400F/Gas Mark 6. 3 Snap each asparagus spear close to its end; it will break where it naturally becomes tough. Discard ends. 4 Cook asparagus in boiling water for 2?3 minutes, depending on thickness of the spears. 5 Blanch in bowl of iced water to halt the cooking process. Drain and dry gently. 6 Wrap each bundle of asparagus in two slices of pancetta and place in a hot oven for roughly 6?8 minutes. 7 Crack duck egg into small container and slip into the second pot of boiling water. Bring water down to gentle simmer for 4 minutes. 8 Remove asparagus bundles from the oven when the pancetta is nice and crisp. 9 Using a slotted spoon, gently remove the poached egg. 10 Drain on kitchen paper, place on top of asparagus and serve immediately.
Be sure to send us your snaps of the finished dish! We want to see how it turned out on our Facebook, Twitter and Instagram.
Recipes Lesley Tumulty. Photography Nathalie Marquez Courtney. Styling Marlene Wessels.
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