Description
This simple but delicious pancetta-wrapped asparagus with eggs is super for a spring brunch, a light lunch or as an appetizer.
Ingredients
- About 1 pound of asparagus (1 bunch)
- 6 slices pancetta
- Olive oil
- Zest of ½ lemon
- Freshly ground black pepper
- 6 eggs
- Fresh parsley, chopped
Instructions
1. Preheat oven to 400 degrees Fahrenheit.
2. Trim off the woodsy ends of the asparagus. Divide into 6 bundles.
3. Loosely wrap 1 piece of pancetta around each of the bundles of asparagus. Place In a ceramic baking dish, approximately 7 ½ by 10 inches (does not have to be exact – use one large enough to hold the asparagus bundles and the eggs). Sprinkle with the lemon zest and a few grinds of pepper.
4. Bake until the asparagus is tender, and the pancetta is crispy, about 25 minutes depending on thickness of the pancetta and asparagus. Remove from oven. Maintain oven temperature.
5. Gently crack 6 eggs on top of the asparagus bundles. Place the dish back in the oven and cook another 4-7 minutes until the eggs are cooked through to your liking.
6. Remove from oven. Sprinkle with fresh chopped parsley, a few more grinds of pepper and serve!