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Asparagus Salad with Butter Lettuce, Pancetta & Fried Egg

Asparagus Salad with Butter Lettuce, Pancetta & Fried Egg comes together with Green Garlic Or Minced Garlic, Lemon Juice, Fruity Vinegar Such As Apple Cider, Mustard, and Salt And Pepper. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tbsp
• 2 tsp
• 1 1/2 tbsp
• 1 tsp
• Salt And Pepper
• 1 head
• 4
• 1 bunch
• 3
• 4

Method (preview)

1. 1

   Place the garlic, lemon juice, vinegar, mustard and salt and pepper in a large salad bowl.

2. 2

   Whisk in the oil and adjust seasoning with salt and pepper and sugar or honey if too tart.

3. 3

   Place the lettuce and radishes in the serving bowl; do not toss yet.

4. 4

   Steam or boil the asparagus until tender with a slight crunch; the time depends on the thickness, but should be around 3-5 minutes.

5. 5

   Shock in a bowl of ice water, drain well and set on a clean kitchen towel. If possible, bring to room temperature before serving.

6. 6

   Cook the pancetta in a heavy frying pan or griddle over medium heat until browned, 5 minutes.

7. 7

   Remove with a slotted spoon from the pan, leaving behind about 1 tablespoon of oil.

8. 8

   Set aside.

9. 9

   Add the eggs - however many will fit - and fry until the whites are set and the yolk is still a bit runny, 3-4 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Keep warm on a plate while you finish the others.

12. 12

    Toss the salad, season with salt and pepper, then divide between serving plates.

13. 13

    Top each with several asparagus spears, drizzle the spears with olive oil and season with salt and pepper.

14. 14

    Top the spears with an egg and sprinkle with the pancetta.

15. 15

    Some stores, such as Trader Joe's, also sell packaged diced pancetta.