Asparagus-and fennel salad with pancetta and poached egg

Asparagus-and fennel salad with pancetta and poached egg

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  • 4
  • Easy
  • 30 minutes
  • 30 minutes
  • Woolworths Sauvignon Blanc- Semillon 2013 (Nitida Cellars)


  • 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

Cooking Instructions

Preheat the grill.

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

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.

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

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

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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