Asparagus Salad with Poached Egg

Difficulty:

1/5

Yield: 4 servings

Ingredients:

1 pound (454g) asparagus washed, and patted dry
8 slices of pancetta bacon cut into 1 inch (2.5cm) squares
1 tablespoon (15ml) olive oil
3 tablespoons (45ml) lemon juice
3 tablespoons (45ml) pancetta fat drippings
2 tablespoons (30ml) minced shallot
2 tablespoons (30ml) red wine vinegar
Salt and pepper to taste
4 whole eggs at room temperature
2 teaspoons (10ml) white vinegar

Method:

Snap the woody ends from asparagus.

Using a vegetable peeler, shave the asparagus in long even strands. Start at bottom of the spear, and gently shave upward to create a thin ribbons. Continue until you have just a small piece of the spear left; use a knife to cut it in a smaller thin piece.

Continue until all the asparagus are in ribbons.

In a large sauté pan set over medium heat add the pancetta and cook until golden and crispy. Remove from pan and drain on a paper towel-lined plate, keep warm. Reserve the bacon fat for the dressing.

Fill a pot ¾ way with water. Add the vinegar and bring to a simmer over medium low heat.

Place the egg into a small bowl. Slide the egg into the simmering water. Continue with remaining eggs making sure the water is simmering before each additional egg is added

Remove egg with a slotted spoon after 2.5 minutes or until the white is cooked and yolk is just set and runny. Drain excess water from eggs by placing the slotted spoon holding the egg on a dry kitchen towel.

For the dressing, place shallots into a pan with pancetta fat and cook for 1 minute until soft. Add olive oil, lemon juice, red wine vinegar and pepper. Cook for another minute.

Add pancetta back to skillet and warm through on low heat. Pour over asparagus shavings. Toss and season to taste.

To serve pour the dressing over the asparagus and toss to coat. Crumble in the bacon and divide on to 4 plates.

Top each plate with a poached egg sprinkled with a little salt and pepper.