A classic combination, try them dipped in runny egg yolks.
Serves 4-6.Products used:
MasterClass Non-Stick 24cm x 18cm Baking Tray
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Edgekeeper Self-Sharpening 9cm (3.5") Paring Knife
Ingredients:
12 asparagus spears
6 rashers of pancetta
2 tsp olive oil
6 duck eggs
Salt & pepper for seasoning
Method:
Pre-heat oven to 180°C.
Peel the asparagus, then cut the pancetta in half so that you have 12 pieces before wrapping around each spear of asparagus.
Place the asparagus onto a non stick baking tray and drizzle with a little olive oil. Bake for 10-12 minutes or until the pancetta is crisp and golden.
Meanwhile bring a pan of water to the boil and cook the eggs for 6 ½ minutes.
When the eggs are cooked, remove from the water and place in eggcups before serving with the asparagus.
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