Pancetta-wrapped Asparagus with Soft-boiled Eggs
I got this idea from Jamie Oliver’s book Jamie At Home. It was a decent breakfast. Nothing beats bacon fat in the morning.
- 2 eggs per person
- 4 fat asparagus per person
- 3 slices of mild pancetta per person
To soft boil eggs (I was fiddling with the asparagus and overcooked the eggs so the picture isn’t really of a soft boiled egg), cover eggs with cold water and bring to boil. Once the water is boiling, turn the heat down to gentle simmer and boil for 3 minutes.
Trim back the woody ends of the asparagus and wrap the pancetta around the asparagus. Bake in preheated oven for 20 minutes at 220’c or until the pancetta is crispy. Serve.