Ingredients:
- Pancetta
- Asparagus
- Pine Nuts
- 1 Egg
- Butter
- Sourdough Bread
- Tarragon Flower (Optional)
Method:
- Place pancetta on the grill without any oil. Cook until crispy.
- Snap off the woody end of the asparagus. Wherever it snaps is the right place.
- Place the asparagus on the grill, don’t overdo. You want to cook until there is a little black char on each side.
- Once the pancetta is firm and crispy, take off and dry on a piece of paper towel.
- Dice up pancetta and pine nuts until fine. You want around 2/3 pancetta and 1/3 pine nuts. Combine in a small bowl.
- Once the asparagus is cooked, remove, and let cool.
- Crack an egg into a small bowl before gently placing in a pot of water on the stove. You want the water temperature just right, slightly steaming. No bubbles. Cook for 2-3 minutes.
- Pre-butter your sourdough bread, and place butter side down on the grill. Only toast one side. Cook until golden brown.
- Once the bread is toasted, bring everything together. Add a little tarragon flower to the final product.
Enjoy!
