Asparagus, poached egg, crisp pancetta and parmesan

What you’ll need

Serves 1
  • 1 slice pancetta
  • 1 small bunch of asparagus – blanched or grilled
  • 1 egg
  • 1 teaspoon vinegar
  • 10g parmesan – shaved
  • Salt and pepper to taste

The easy bit

  1. In a non stick pan, crisp up the pancetta, then drain on a paper towel.
  2. Arrange asparagus on a plate and season
  3. Poach the egg, in a pot of simmering water with a splash of vinegar for 3 minutes
  4. Place on top of the asparagus, season the egg and place the pancetta on the egg.
  5. Sprinkle parmesan cheese on the top.

Tip 1: Pancetta can be substituted for bacon, so long as all fat is removed.