2 Lb Fresh Spring Asparagus, woody ends snapped off.
2 1/4" Medallions of Pancetta, diced.
1 Lime, for juice.
4 Pastured Eggs.
Small Handful Fresh Grated Parmesan Cheese.
'Lil Splash of White Vinegar.
Coarse Sea Salt & Fresh Cracked Black Pepper.
Place a large non-stick frying pan over medium heat. Once it's hot, chuck in the diced pancetta. Cook until crispy, stirring often (approx 5 minutes). You don't want to aim for bacon crispy because it WILL crisp up further once you let it cool. Remove from the pan with a slotted spoon and set aside.
Turn the heat up to medium-high and chuck in the asparagus. Add a glug of olive oil if the pan doesn't have enough pork fat in it. Season well with salt and pepper. Squeeze fresh lime juice over the lot. Shake the pan regularly and cook until asparagus is fork tender but still holds its shape. You don't want soggy, over-cooked veggies.
While the pancetta cooks, fill another non-stick saute pan with water and a splash of white vinegar, place over high medium-high heat and bring to a light boil. As it heats, crack each egg into its own little bowl. This allows you to gently pour it into the boiling water and helps the egg keep its shape. Use the freshest eggs possible when poaching because the whites have more integrity than older eggs which can just fall flat and spread out.
When the water lightly boils, carefully pour the eggs into the water. If desired, use a metal plating ring to help the eggs form into nice circles. Cook for approx 3 minutes until whites are set and yolks are runny. Remove with a slotted spoon and allow to drain briefly on a plate. Season with salt and pepper.
Just as your eggs are about ready, mix pancetta back into the asparagus pan and dump it all on a big cutting board or serving plate. Top with grated cheese, and poached eggs.
Recipe by She Eats at https://sheeats.ca/2014/06/pan-asparagus-poached-eggs/