Sautéed Asparagus with Pancetta and Poached Egg

How to prepare sautéed asparagus with pancetta and poached egg

1. Put a small pot with water, vinegar and salt on to boil.
2. In a wide skillet, add the pancetta cut into cubes over low heat. Let it render its fat into the pan but without becoming crispy. Remove it to a plate.
3. Add the asparagus cut into 3-4 cm segments to the rendered fat. Sauté over medium heat, stirring occasionally, for 5 minutes (for thin asparagus) or 8 (for thick). Sprinkle with a little salt and black pepper while cooking.
4. Add the pancetta back to the pan over the asparagus. Add the butter and balsamic glaze, stir for 30 seconds.
5. Remove the pan from heat and add the parmesan which will melt instantly. Taste for salt.
7. The water in the pot should be boiling by now. Remove the pot from heat. Crack an egg into a coffee cup; gently lower the egg into the water by dipping the cup slightly into the water; with a spoon gather the white around the yolk and then gently move the egg through the water. Let it cook for about 3 minutes. Remove with a slotted spatula. Repeat with the next egg, making sure to reheat the water first.
8. Divide the pan contents into two bowls. Place a poached egg on top of each and sprinkle with a little salt, pepper and optionally chili.
9. Serve immediately with rye bread.

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