Asparagus with Leeks and Pancetta with Eggs en Cocotte
- 2 pounds medium asparagus
- 2 tablespoons extra-virgin olive oil
- 2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths
- 1 cup thinly sliced leek, white and pale green parts only
- Sea salt, preferably gray salt, and freshly ground black pepper
- Eggs en Cocotte, recipe follows
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons freshly chopped thyme leaves
- 12 eggs, preferably organic
- Gray salt or course sea salt and freshly ground black pepper
- Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough.
- Discard the tough end and repeat with the remaining asparagus.
- Cut the asparagus into 1-inch lengths.
- Bring a large pot of salted water to a boil.
- While the water heats, heat the olive oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes.
- Add the leek and saute until softened but not colored.
- Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes.
- Drain and add to the skillet.
- Season mixture with salt and pepper and toss to coat.
- Transfer to a serving bowl and serve immediately.
- Serve as a first course or as an entree with Eggs en Cocotte.
- Preheat the oven to 375 degrees F.
- Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins.
- Add 2 eggs to each, season with salt and pepper.
- Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins.
- Carefully place the baking dish in the pre-heated oven.
- Bake eggs for 15 minutes, or until set and golden on top.
- Eat and enjoy!
- Yield: 6 servings
medium asparagus, extravirgin olive oil, pancetta, only, salt, eggs, butter, freshly chopped, eggs, salt
Taken from www.foodnetwork.com/recipes/michael-chiarello/asparagus-with-leeks-and-pancetta-with-eggs-en-cocotte-recipe.html (may not work)