Asparagus Salad with a Poached Egg

 This is my kind of salad. The seasonal ingredients here are just beautiful.

Asparagus Salad with a Poached Egg 

PREP TIME : 15 Minutes

COOK TIME : 15 Minutes

TOTAL TIME : 30 Mnutes

Serves : 2

Ingredients:

• 1/2 pound asparagus, washed, patted dry
• 4 slices of pancetta, cut into small pieces
• 3 tablespoon olive oil
• 1 Meyer lemon, juiced
• 3 tablespoon pancetta fat (drippings)
• 3 tablespoons deglazed juice made with lemon
• 2 tablespoons shallot, minced fine
• 2 tablespoons red vinegar
• black pepper, to taste
• kosher salt, to taste
• 2 eggs (use 4 eggs if making smaller servings)

Instructions :

1. Bring a large stockpot of salted water to boil.
2. Shave your asparagus.  Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon.  Continue until you only have a small piece of the spear left;  I then run a small paring knife down the middle to separate.  Firmer spears work the best.  Don’t give up.  It is meant to be rustic.
3. Put the shaved asparagus into a sieve, and lower into the boiling water, for 1 minute.  Remove, and immediately rinse with cold water, to stop the cooking;  keep under the running water for 3 minutes.
4. Lay onto sheets of paper towel or a flour sack towel, and gently pat away the water.  Let sit, until dry;  about 15 minutes.
5. After making the asparagus ribbons, start the dressing.
6. In a large frying pan, cook the pancetta over medium-low heat, until slightly browned, and crumbly.  Remove the pancetta to a paper towel.
7. Remove 3 tablespoons of the pancetta drippings, and put into a mixing bowl.  Set aside.
8. Squeeze the lemon juice into the pan, and deglazed;  cook down until you have about three tablespoons.  Add to the mixing bowl with the pancetta drippings.
9. Add the shallot, vinegar, and the olive oil.  Whisk until creamy;  about 3 – 5 minutes.  Season to taste with salt and pepper.
10. In a salad bowl, toss the dressing with the asparagus, and the crisp pancetta.
11. Poach 2 eggs.  To serve, divide the asparagus into two serving bowls.  Top with a poached egg.