Asparagus with Leeks and Pancetta with Eggs en Cocotte
You can never have too many main course recipes, so give Asparagus with Leeks and Pancetta with Eggs en Cocotte a try. This recipe serves 6. One portion of this dish contains roughly 16g of protein, 22g of fat, and a total of 291 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have freshly thyme leaves, course sea salt and pepper, eggs, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a gluten free and primal diet.
Instructions
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end and repeat with the remaining asparagus.
Cut the asparagus into 1-inch lengths.
Bring a large pot of salted water to a boil.
While the water heats, heat the olive oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes.
Add the leek and saute until softened but not colored.
Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes.
Drain and add to the skillet. Season mixture with salt and pepper and toss to coat.
Transfer to a serving bowl and serve immediately.
Serve as a first course or as an entree with Eggs en Cocotte.
Preheat the oven to 375 degrees F.
Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins.
Add 2 eggs to each, season with salt and pepper.
Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven.
Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!