Asparagus Mimosa with Crispy Pancetta

Serves 4

INGREDIENTS:

20 asparagus spears (5 per person)

1 tbsp olive oil

2 eggs, hard boiled

120g pancetta lardons

For the dressing

1 tbsp fresh basil, torn

Sea salt and freshly ground black pepper

Juice of one lemon

1 tablespoon finely chopped shallot

1 teaspoon Dijon mustard

1/8 teaspoon black pepper

80ml extra virgin olive oil

METHOD:

1. Preheat the oven to 180oC.

2. Toss the asparagus in the olive oil and season with sea salt and freshly ground black pepper. Place on a baking sheet and bake in the pre-heated oven for 10 minutes.

3. Place a frying pan over a medium heat, add 1 tbsp of olive oil. Once the oil is hot add the pancetta and cook until crispy (about 7 minutes).

4. Whisk together the lemon juice, shallot, fresh basil and Dijon mustard. Season with freshly ground black pepper and sea salt. Then whisk in the extra virgin olive oil in a slow stream.

5. Halve the eggs, then force through a medium-mesh sieve into another small bowl or finely chop.

6. Toss the roasted asparagus with 1 tablespoon of dressing in a large bowl, then divide the dressed asparagus among 4 plates. Spoon additional vinaigrette over asparagus and sprinkle the egg on top, followed by the crispy pancetta.