Monday, May 09, 2011

Springtime Supper

8 ounces angel hair pasta
1 pound asparagus
4 ounces pancetta
8 eggs
a chunk of good Parmesan cheese
Zest of half a lemon

Put a large pot of water on to boil. Also, put a skillet of water on to boil. Set out 4 plates.

Cut a pound of asparagus into 1/2 inch sections. Cube or buy prepared 4 ounces of pancetta. Throw the pancetta in a pan and cook briefly till crisp. If it starts to stick add a little olive oil. Drain on a paper towel.

Shred some parmesan on the box grater or use a vegetable peeler for large shards.

When the large pot of water boils, add the asparagus and cook for about 3 minutes or until the desired tenderness. I like mine a little crunchy. Remove with a slotted spoon to a bowl. Run cold water over the asparagus or shock it with some ice to stop the cooking. Drain and put in a large bowl.

Add 8 ounces of angel hair pasta to the pot the asparagus was cooked in (see - saves a little time and a pot.) Follow package directions being careful not to overcook the pasta. Drain and toss with the asparagus, drizzling with a little olive oil to keep the pasta from sticking.

Poach 1-2 eggs per person in the skillet of boiling water.

While the eggs are cooking prepare the plates. Put a pile of asparagus and pasta on each plate.
Remove the eggs when they are cooked the way you like them. Pile on top of the pasta. Sprinkle with the pancetta. Sprinkle with the parmesan. If you have a lemon lying around, zest a little lemon over the top.
Eat and enjoy!