Ingredients

Method

• 8 pancetta slices
• 1 t white distilled vinegar
• 4 free-range eggs
• 170 g green asparagus
• 170 g white asparagus
• 1 fennel bulb
• 15 g Woolworths baby pea shoots
• 1 sourdough bread small loaf
For the dressing, whisk:
• 2 T Dijon mustard
• 4 T extra virgin olive oil
• 2 T white wine vinegar
• 2 t maple syrup
• Salt, to taste

Method

Ingredients

Preheat the grill.

Grill the pancetta for 4–5 minutes, or until crisp.

Bring a saucepan of water to a gentle simmer. Add the vinegar, then stir the water to create a vortex. Crack 1 egg into the water and poach for 4 minutes, or until the white is cooked and the yolk is runny. Repeat with the remaining eggs.

Bring a large saucepan of salted water to the boil. Blanch the asparagus in the water for 1 minute.

Using a mandolin or a vegetable peeler, shave thin ribbons of fennel and place in iced water.

Place the asparagus, fennel, poached eggs, pancetta and pea shoots on a large serving dish and drizzle over the Dijon dressing. Serve with slices of sourdough bread.