Asparagus Salad with Butter Lettuce, Pancetta and Fried Egg

Serves 4 to 6

Maddy Hooper

ingredients

Dressing

1.5 tbsp minced green garlic or .5 tsp minced garlic
2 tsp lemon juice
1.5 tbsp fruity vinegar, such as apple cider
1 tsp mustard
salt and pepper to taste
3 tbsp olive oil or toasted nut oil (such as walnut) + a drizzle
Pinch of sugar or drizzle of honey, if needed

Salad

1 heat butter lettuce (preferred red), washed and dried; leaves torn if large
4 small radishes, halved and thinly sliced
1 bunch asparagus, ends trimmed
3 to 4 ounces pancetta or bacon, cubed or diced
4 to 6 eggs (one per person)

directions

for the dressing

Place the garlic, lemon juice, vinegar, mustard and salt and pepper in a large salad bowl. Whisk in the oil and adjust seasoning with salt and pepper and sugar/honey if too tart.

for the salad

1
Place lettuce and radishes in serving bowl; do not toss yet.
2
Steam or boil asparagus until tender with a slight crunch; the time depends on the thickness, but should be around 3-5 minutes. Shock in a bowl of ice water, drain well and set on a clean kitchen towel. If possible, bring to room temperature before serving.
3
Cook the pancetta in a heavy frying pan or griddle over med heat until browned, 5 minutes. Remove with a slotted spoon from pan, leaving behind about 1 tbsp of oil. Set aside.
4
Add the eggs -- however many will fit -- and fry until the whites are set and the yolk is still a bit runny, 3-4 minutes. Season with salt and pepper. Keep warm on a plate while you finish the others.
5
Toss the salad, season with salt and pepper, then divide between serving plates. Top each with several asparagus spears, drizzle the spears with olive oil and season with salt and pepper. Top the spears with an egg and sprinkle with pancetta.