Ingredients
2 pounds medium asparagus
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths
1 cup thinly sliced leek, white and pale green parts only
Sea salt, preferably gray salt, and freshly ground black pepper
Eggs en Cocotte, recipe follows

Directions
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