This recipe might be my new favorite way to eat asparagus -- though, I certainly can't as much as I want to. This recipe comes straight from Antoni Porowski's Antoni in the Kitchen, runny egg and all, it's downright DIVINE.
The pancetta is indulgent, to say the least...
Ingredients:
1 1/2 lbs. asparagus, preferably medium
1 1/2 tbsp. extra-virgin olive oil
1 tsp. fresh thyme leaves
kosher salt
4 large eggs
1/4 lb. pancetta, cut into 1/3-inch cubes
freshly ground black pepper
FIRST: Adjust a rack in oven to the lower third and heat the oven to 425 degrees.
THEN: Cut off and discard 1 inch from the bottom ends of the asparagus. Then, using a vegetable peeler, peel the lower 1-2 inches of the stalks. Place the asparagus on a baking sheet and toss with the oil, thyme, and 1/8 tsp. of salt. Spread out asparagus and roast until tender but still have a good bite, 12-15 minutes.
MEANWHILE: Fill a medium saucepan with 3 inches of water and bring to a simmer. Using a slotted spoon, gently lower the eggs into the water, taking care not to drop them. Cook for exactly 6 minutes, then transfer the eggs to a bowl of ice water and let cool for about five minutes. Drain, gently peel, and place in a small bowl.
AS THE EGGS COOK: Cook the pancetta in a dry skillet over medium heat, stirring occasionally, until the pieces are golden and most of their fat has rendered -- 6-7 minutes. Remove from heat and set aside.
THEN: Using a fork, mask the eggs with the vinegar and a scant 1/2 teaspoon salt until a slightly frothy sauce forms.
FINALLY: Arrange the asparagus on a serving platter. Drizzle with the oozy egg mixture, then top with the crispy pancetta and a generous pinch or two of pepper.
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