I'll be hosting an Easter brunch this Sunday and I plan to make a small spread featuring homemade cinnamon rolls, plenty of cured pork products and a riff on Eggs Benedict that features my asparagus hash recipe. This simple, but stand out recipe has a complex flavor and is satisfyingly salty. I usually serve it for breakfast, but it would be totally delicious with fresh pasta or incorporated into a lemony risotto.
1 bunch of asparagus
2 oz of diced pancetta
1 teaspoon of extra virgin olive oil
Course sea salt and ground pepper to taste
Preheat oven to 450 degrees
Rinse the asparagus, cut off the woody bottom of the stalk (about 1 1/2 inches)then chop into 1/4" slices up the stalk, leaving the tips intact.
Combine the asparagus, pancetta, EVO, and salt and pepper in a mixing bowl, incorporating the ingredients.
Spread the mixture on a sheet pan and roast for 20-25 minutes, until the pancetta is crispy and the tips of the asparagus start to brown, turning the ingredients half way to ensure even roasting.
This is delicious with a poached egg. Here's how I do it:
How To Poach An Egg (you can do this)
Fill a saucepan with 2 inches of water
Add 1 tablespoon of white vinegar to the water
Bring to a low boil and reduce heat so that the water is extremely hot, but not quite simmering.
Once the water is steady, gently crack an egg into the water. Allow to cook and set to desired yolk consistency. I prefer runny yolks, so I only poach for about 3-4 minutes (until the white is completely set), but 5 minutes will yield a gelled to firm yolk.
Remove the egg from water using a slatted spoon, allow the water to completely run off the egg and place it where you want to eat it, or retain a little bit of the hot water using a non-slatted spoon and place it in a bowl if you are waiting to plate.