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Asparagus-and fennel salad with pancetta and poached egg

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

8 pancetta slices
1 t white distilled vinegar
4 free-range eggs
170 g green asparagus
170 g white asparagus
1 fennel bulb
15 g Woolworths baby pea shoots
1 sourdough bread small loaf

For the dressing, whisk:

2 T Dijon mustard
4 T extra virgin olive oil
2 T white wine vinegar
2 t maple syrup
Salt, to taste

Method

1. Preheat the grill.

2. Grill the pancetta for 4–5 minutes, or until crisp.

3. Bring a saucepan of water to a gentle simmer. Add the vinegar, then stir the water to create a vortex. Crack 1 egg into the water and poach for 4 minutes, or until the white is cooked and the yolk is runny. Repeat with the remaining eggs.

4. Bring a large saucepan of salted water to the boil. Blanch the asparagus in the water for 1 minute.

5. Using a mandolin or a vegetable peeler, shave thin ribbons of fennel and place in iced water.

6. Place the asparagus, fennel, poached eggs, pancetta and pea shoots on a large serving dish and drizzle over the Dijon dressing. Serve with slices of sourdough bread.