Asparagus with Crispy Egg, Pancetta, and Orange Hollandaise
Ingredients
250g asparagus, trimmed
4 eggs
100g pancetta, diced
1 orange, juiced
125g unsalted butter
2 egg yolks
Salt, to taste
Pepper, to taste
1 tablespoon white wine vinegar
Chives, for garnish
Method
Bring a pot of salted water to a boil. Blanch the asparagus for 2 minutes, then transfer it to ice water to cool and stop the cooking process.
In a frying pan, cook the diced pancetta until crispy. Remove and place on paper towels to drain excess fat.
Melt butter in a small saucepan. Whisk together egg yolks, orange juice, and vinegar in another bowl over simmering water. Gradually add melted butter while whisking until the mixture is thickened.
Poach the eggs in simmering water for about 3-4 minutes until the whites are firm.
To serve, place the asparagus on plates, add the crispy pancetta, top with poached eggs, drizzle with hollandaise, and sprinkle with chives.
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