Prep time 10 mins
Cook time 6 mins
Skill easy
Serves 2
Ingredients
10 spears asparagus
5 slices pancetta or streaky bacon (cut in half)
1 Tbsp olive oil
Sea salt flakes
Cracked black pepper
2 eggs
Method
Hold the asparagus spear, and snap the end off.
This technique will snap the tender to the tough part of the stalk off. Keep the tough ends for a stock.
Wrap each spear of asparagus in the pancetta/bacon.
Heat a fry pan up over moderate heat. Drizzle 1 tablespoon of oil into the pan and place the asparagus spears in the hot pan.
Keep rotating the asparagus so the pancetta/bacon becomes crispy and golden and the asparagus just cooks.
Put a small saucepan of water on and bring to a rolling boil.
Plunge the eggs into the boiling water and remove and repeat a couple of times. This prevents the shells cracking.
For soft boiled eggs boil for 4½ minutes. Remove immediately.
To serve, place the egg in an egg cup surrounded by the asparagus.
Crack open the egg, sprinkle with a little salt and pepper and dunk the asparagus into the yolk.
