Sunday, July 2, 2017
PAN-ROASTED ASPARAGUS WITH PANCETTA & FRIED EGGS
This is another one of my husband's favorite Sunday breakfasts. If you don't have pancetta, by all means use bacon. If you are a vegetarian, just leave it out. It will be equally delicious.
Lee's Kitchen Tips:
To quickly make bread crumbs, if you have some Italian bread, cut off a couple of end pieces and tear up. Place in a small food processor or a nutrient extractor. Process a couple of seconds for medium size bread crumbs. This is so much better than store bought crumbs.
1 t avocado oil
¼ cup bread crumbs, homemade
¼ t red pepper flakes
¼ cup finely diced Italian parsley
Zest of ½ lemon
1 T freshly grated Parmigiano-Reggiano cheese
¼ lb pancetta, diced
2 t avocado oil
1 bunch asparagus, trimmed
Sea salt and finely ground black pepper
Extra-virgin olive oil, for drizzling
In a large cast-iron skillet over medium-high heat, add the avocado oil and bread crumbs and cook until bread crumbs are golden brown.
Add the red pepper flakes and cook a couple more seconds.
Spoon into a small bowl and let cool.
Stir in the parsley, lemon zest and Parmigiano, and set aside.
In the same skillet over medium-high heat, cook the pancetta until brown and crisp.
Spoon into another small bowl and set aside. Pour off any grease and discard.
In the same skillet over medium-high heat, add the avocado oil and cook the asparagus, turning with tongs, until lightly golden brown and fork tender, about 5 to 6 minutes.
Season to taste with salt and pepper.
Divide the asparagus between 2 plates, drizzle with extra-virgin olive oil and keep warm in a 225 degree F oven while frying the eggs.
Again, in the same skillet fry the eggs until crispy on the edges and yolks are still soft.
You can place a lid over the skillet for a minute, to ensure the eggs are done to your liking.
Sprinkle the pancetta over the asparagus on the two plates.
Top with 2 eggs each and sprinkle on the gremolata.
Season with salt and pepper and serve.
Serves 2 to 4