Asparagus with Leeks and Pancetta with Eggs en Cocotte

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Picture of Asparagus with Leeks and Pancetta with Eggs en Cocotte Recipe Photo: Asparagus with Leeks and Pancetta with Eggs en Cocotte Recipe
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Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
6 servings
Level:
Easy
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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 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.

Eggs en Cocotte:

  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons freshly chopped thyme leaves
  • 12 eggs, preferably organic
  • Gray salt or course sea salt and freshly ground black pepper

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!

Yield: 6 servings

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Newest Ratings and Reviews

Read all 5 reviews

  • on April 22, 2013

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    I made this without the eggs. Nice to have another way to serve asparagus. Next time I will steam the asparagus instead if boiling, and I think a poa he'd egg would be great on top!

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  • on April 06, 2009

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    I had this as a side to my brunch, it was lovely and my friends truly enjoyed this dish. Thank you for a simple, wonderful, and impressive dish! Very easy!

    people found this review Helpful.
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  • on March 27, 2009

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    Made the asparagus but used brother-in-law's home-smoked bacon instead of pancetta and "walking onions" instead of leeks. We really enjoyed the aspragus. I also tried the eggs. I cooked them too long waiting for them to be "brown on top". When my husband reached the thyme on the bottom, he said it tasted like "perfume". I used lemon thyme.

    people found this review Helpful.
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