Pancetta grilled asparagus with a soft boiled egg

Photo: Simon Lambert
Photo: Simon Lambert
Asparagus is finally hitting our stores, which is a huge celebration as spring is officially here. Pancetta or streaky bacon can be used for wrapping the asparagus. It adds a delicious crispy note to the asparagus and is the perfect accompaniment to the soft boiled egg.

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.