White asparagus with pancetta

Ingredients

• 1 kgwhite asparagus
• 4eggs
• 80 gpancetta
• 100 gbutter
• 15 gparsley
• someolive oil

Instructions

1. 1

   Prepare the asparagus

   Peel the asparagus and snap off the tough ends. Put the spears in a pan of cold water, bring to the boil and cook for 5 minutes. Drain and pat dry.

2. 2

   Grill the spears

   Heat a griddle pan. Brush the asparagus with a little olive oil and grill on both sides until dark grill marks appear.

3. 3

   Boil the eggs

   Cook the eggs for 6 minutes, until the whites are set and the yolks are still soft.

4. 4

   Melt the butter

   Melt the butter in a small saucepan.

5. 5

   Crisp the pancetta

   Chop the pancetta into small pieces and fry in a dry frying pan until crisp.

6. 6

   Finish and serve

   Finely chop the parsley. Serve the grilled white asparagus with the melted butter and eggs, crumble the pancetta over the top and garnish with parsley.

What is white asparagus with pancetta?

White asparagus is grown without exposure to light, which keeps the spears pale and gives them a mild, delicate flavour. It is especially associated with spring cooking in parts of Europe, including the Netherlands and Germany.

Here, the spears are boiled until partly tender and then grilled for dark marks, while pancetta, egg and butter provide savoury, rich contrasts. The combination keeps the asparagus at the centre of the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 18g protein, 8g carbs, 37g fat.

The asparagus provides most of the carbohydrates and fibre, while the eggs and pancetta contribute protein. Butter and pancetta account for much of the fat, so serve with extra vegetables or a salad to balance the rich toppings.

Peeling and preparing the spears

Peeling: White asparagus has a thicker, tougher outer layer than green asparagus. Peel from just below the tip towards the base, and snap off the woody ends.

Drying: Pat the spears dry after boiling so they are less wet when they meet the hot griddle. This helps the surface take on grill marks.

Boiling before grilling

The 5-minute boil starts cooking the spears before they are grilled. Their thickness varies, so check that a knife can enter the lower part with some resistance before draining.

Grilling: Use a properly hot griddle and turn the asparagus so both sides get marked. The recipe gives no exact grilling time; use the appearance of dark stripes as your cue.

Getting the eggs right

A 6-minute cook is intended to set the whites while leaving the yolks soft. Lower the eggs carefully into boiling water and begin timing once they are in.

Serve them soon after cooking, while the yolks are still runny enough to mingle with the melted butter.

Balancing the toppings

Pancetta: Fry it in a dry pan, as directed, so its own fat renders and the pieces become crisp. Keep an eye on it near the end, since small pieces can brown quickly.

Butter and parsley: Melt the butter gently rather than letting it brown. The chopped parsley adds a fresh finish to the buttery, salty toppings.

Serving the asparagus

Arrange the spears while warm, then add the eggs, melted butter, crisp pancetta and parsley. This lets the butter coat the asparagus and the yolk add a soft sauce.

Serve with boiled new potatoes or crusty bread if you want a more substantial meal. A simple green salad makes a lighter accompaniment.

Recipe notes & tips

• Choose asparagus spears of similar thickness so they cook at a similar rate.
• Peel the spears thoroughly, especially towards the base.
• Dry the asparagus well before brushing it with olive oil.
• Heat the griddle pan before adding the asparagus.
• Fry the pancetta until crisp, then lift it out before it becomes too dark.
• Chop the parsley just before serving to keep it fresh.

Variations

• Add lemon: Finish with a little lemon juice for a brighter flavour.
• Use bacon: Replace the pancetta with finely chopped bacon and crisp it in a dry pan.
• Try chives: Swap the parsley for chopped chives for a gentle onion note.
• Add potatoes: Serve with boiled new potatoes to make the meal more filling.
• Make it vegetarian: Leave out the pancetta and add toasted breadcrumbs for crunch.

Common mistakes to avoid

• Leaving the peel on: The outer layer can be fibrous, so peel the spears before cooking.
• Skipping the drying: Wet asparagus is harder to grill well; pat it dry after draining.
• Using a cool griddle: The spears may soften without marking, so let the pan get hot first.
• Overcooking the eggs: The yolks may set fully; time them for 6 minutes as directed.
• Crowding the pancetta: The pieces can cook unevenly, so fry them in a single layer if possible.

How to store

Store leftover asparagus, eggs and pancetta separately in airtight containers in the fridge and use within 2 days. Reheat the asparagus gently in a pan; the eggs are best freshly cooked, and the pancetta may lose its crispness after storage.

Frequently asked questions