1 pound asparagus
4-6 slices of pancetta, cooked until crispy
Salt and pepper to taste
2 T vinegar
Extra virgin olive oil and lemon zest to garnish
For the Asparagus: Preheat grill on high. Season asparagus with olive oil, salt and pepper. Grill until dark grill marks appear and spears are beginning to soften, about 3 minutes depending on size. Remove from heat and set aside.
In a deep sauté pan, bring salted water with 2 T vinegar to a gentle simmer. Crack eggs into a ramekin or small bowl and gently add each to the water, swirling slowly with a spoon to gather the whites around the yolk. Poach the eggs for about 2 ½ to 3 minutes. Remove from the water with a slotted spoon. Dab dry with a towel.
Divide asparagus evenly among 4 plates, top with 1 egg each. Crumble pancetta over the egg and asparagus and garnish with salt, pepper, lemon zest and a drizzle of extra virgin olive oil.
Asparagus, when prepared properly, can be a perfect mate to Sauvignon Blanc. Grilling it, tones down the green flavors and pulls the wine’s fruity characteristics to the forefront. The creamy egg yolk coats the palate and rounds out bright acid, allowing more nuance to emerge. The zingy lemon zest and salty pancetta are a great complement to the refreshing, yet complex, nature of this wine.
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