Asparagus With Leeks And Pancetta With Eggs En Cocotte

Ingredients

  • 2 pounds medium asparagus
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths
  • 1 cup thinly sliced leek, white and pale green parts only
  • Sea salt, preferably gray salt, and freshly ground black pepper
  • Eggs en Cocotte, recipe follows

Description

Food Network Invites You To Try This Asparagus With Leeks And Pancetta With Eggs En Cocotte Recipe From Michael Chiarello.

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