White asparagus with pancetta
Heat a grill pan and brush the asparagus with some olive oil. Grill the asparagus on both sides until beautiful, dark grill marks appear.
Ingredients · Servings 4 people
- 1 kg witte asperges
- 4 eggs
- 80 g pancetta
- 100 g butter
- 15 g parsley leaves
Method · 20 min
- Peel the asparagus and break off the tough ends. Place the asparagus in cold water and bring to a boil. Cook for 5 minutes. Drain and pat dry.
- Heat a grill pan and brush the asparagus with some olive oil. Grill the asparagus on both sides until nice dark grill marks appear.
- Boil the eggs for 6 minutes so that the egg white is cooked but the yolk is still soft.
- Melt the butter in a small saucepan.
- Chop the pancetta into pieces. Fry until crispy in a dry frying pan.
- Finely chop the parsley. Serve the grilled white asparagus with the melted butter and the eggs, and crumble the pancetta on top. Garnish with parsley.
