Poached eggs over asparagus with a warm pancetta dressing – it’s what’s for dinner. This is my take on the frisée salad, well, ok it’s my version based on what I had on hand.
4 oz pancetta, diced
1 shallot, minced
2 TBSP sherry vinegar
1 TBSP whole-grain mustard
1 tsp thyme, chopped
2 TBSP vinegar
Lettuce of your choice
1 lb asparagus
1 small red onion, thinly sliced
In a small pan cook the pancetta until crispy, remove and reserve the drippings in the pan.
Bring a large pot of salted water to a boil. Cook asparagus for 2 minutes. Remove from water. Add 2 TBSP reg vinegar to the pan, return to boil, then reduce to simmer and poach eggs.
Reheat pancetta dripping, add shallot, sherry vinegar,mustard and thyme – add a little olive oil if it is too dry, stir to combine.
Toss salad greens with dressing. Top with asparagus and eggs.
Serves 2 – 4.