Pan-roasted asparagus pancetta with poached egg and balsamic drizzle,Seek ate Pan-roasted asparagus pancetta with poached egg and balsamic drizzle recipes

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Pan-roasted asparagus pancetta with poached egg and balsamic drizzle

Serves 1

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Ingredients

2 tbsp olive oil1 bunch asparagus 1 tbsp vegetable oil 4 slices pancetta1 free-range eggbalsamic vinegar, to drizzle

Method

1. Heat one tablespoon of the olive oil in a frying pan. Remove the woody end from the bases of the asparagus and discard. Add the asparagus to the oil and sauté for five minutes or until tender. 2. Heat the vegetable oil in another frying pan and fry the pancetta until crisp. 3. For the poached egg, bring a deep saucepan of water to the boil. Crack the egg into a small bowl or ramekin, taking care not to break the yolk. Stir the water to create a whirlpool, then slowly drop the egg into the middle of the whirlpool, then reduce to a simmer. Leave for 3-4 minutes then carefully remove with a draining spoon and dry on kitchen paper. 4. To serve, place the asparagus on a plate. Arrange the poached egg on top of the asparagus and place the crisp pancetta on top of the egg. Drizzle with balsamic vinegar and the remaining olive oil.

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