Asparagus with Leeks and Pancetta with Eggs en Cocotte

Name: Asparagus with Leeks and Pancetta with Eggs en Cocotte
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams asparagus; 3 Tbsps butter; 12 eggs, preferably organic; 237 milliliters thinly sliced leek, white and pale green parts only; 2 Tbsps extra-virgin olive oil; 57 grams thinly sliced pancetta, unrolled and cut into 1-inch lengths; 6 servings Sea salt, preferably gray salt, and freshly ground black pepper; 6 servings Gray salt or course sea salt and freshly ground black pepper; 3 Tbsps freshly chopped thyme leaves

Asparagus with Leeks and Pancetta with Eggs en Cocotte requires around 25 minutes from start to finish. This gluten free, primal, and דל פחמימות, recipe serves 6. This main course has 291 calories, 16g of protein, and 22g of fat per serving. Head to the store and pick up course sea salt and pepper, sea salt, freshly thyme leaves, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Blackened Leeks with Asparagus and Boiled Eggs, Blackened Leeks with Asparagus and Boiled Eggs, and Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill.

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.

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Asparagus

Cut the asparagus into 1-inch lengths.

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Asparagus

Bring a large pot of salted water to a boil.

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Water

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Pot

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.

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Olive Oil

Pancetta

Water

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Frying Pan

Add the leek and saute until softened but not colored.

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Leek

Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes.

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Asparagus

Water

Drain and add to the skillet. Season mixture with salt and pepper and toss to coat.

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Salt And Pepper

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Frying Pan

Transfer to a serving bowl and serve immediately.

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Bowl

Serve as a first course or as an entree with Eggs en Cocotte.

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Egg

Preheat the oven to 375 degrees F.

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Oven

Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins.

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Butter

Thyme

Dry Seasoning Rub

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Ramekin

Add 2 eggs to each, season with salt and pepper.

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Salt And Pepper

Egg

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.

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Water

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Baking Pan