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