Asparagus and egg are a match made in heaven, just like guanciale (or pancetta, or bacon, or any crunchy pork really!). This recipe is 100% my go-to r...
Do you need some springtime hugs today? Mamablip's got your back, and presents you with a savory, quick comfort-dish at its finest, lightest springtime version. Implementing some of italy's most beloved seasonal ingredients, flavorsome asparagus, the addition of soft-boiled eggs with crunchy, crispy, salty Italian guanciale makes this dish feel and taste like a million bucks without adding heft to your dish.
Many Italian cooks are culinary geniuses with seasonal vegetables, and incorporating exciting elements into a fundamental vegetable-based dish transforms asparagus into an ingredient that's both comforting and provocative at the very same time.
New flavors and sensations emerge when paired with the right supporting ingredients, and barely anything is easier in the kitchen than boiling an egg - set your time to make sure your eggs don't overcook, and that's basically it!
Enjoy your seasonal veggies today, and for more inspiration on how to develop these tantalizing dishes in your own kitchen, be sure to check out the Mamablip video recipe lessons for step-by-step guidance. Looking for some wine to go with that Asparagus? Look no further than the Wine Selections page for lots of great fine Italian wine ideas!
for 4 servings
Clean asparagus by cutting off hardest part of the stem on each stalk.
Bring large pot of water to oil, Immerse prepped asparagus in boiling water.
Cook for maximum 2 minutes, drain, and set aside.
Using standard plastic wrap, lay large rectangle of plastic wrap on working surface.
Coat generously with EVOO using pastry brush to evenly line plastic wrap.
Break egg gently and pour on top of plastic. Promply fold up corners of plastic to create small pouch where egg is contained.
Using your fingers, twist the corners to close packet tightly. Repeat egg process for all 4 eggs total.
Bring medium sized pot of water to boil, gently place all egg packets in boiling water together, allow to cook gently at medium-high heat for 3 minutes.
When done cooking, remove from water, and allow to rest 1 minute at room temperature before opening packet.
In the meanwhile, fry the guanciale in a non-stick pan.
When crunchy, dry excess fat by putting it on paper.
Set asparagus on bottom of individual serving dish, 4 asparagus stalks per plate.
Open egg packets, set egg on top of asparagus bed.
Season eggs and asparagus with drizzle of good quality EVOO, pinch of fine salt and freshly-ground black pepper.
Complete dish by adding crisped guanciale on top of asparagus and egg. Serve promptly.
Sally Thursday 20th of May 2021
An absolutely amazing dish, one of my go-to recipes!
Asparagus and egg are a match made in heaven, just like guanciale (or pancetta, or bacon, or any crunchy pork really!). This recipe is 100% my go-to recipe when I'm feeling hungry and a little lazy. I even make it with zucchini in the winter!