Asparagus-and fennel salad with pancetta and poached egg
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- Abigail Donnelly
- 4
- Easy
- 30 minutes
- 30 minutes
- Woolworths Sauvignon Blanc- Semillon 2013 (Nitida Cellars)
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
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.
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