Asparagus with Leeks and Pancetta with Eggs en Coco

Name: Asparagus with Leeks and Pancetta with Eggs en Cocotte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium asparagus; 2 tablespoons extra-virgin olive oil; 2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths; 1 cup thinly sliced leek, white and pale green parts only; Sea salt, preferably gray salt, and freshly ground black pepper; Eggs en Cocotte, recipe follows; 2 1/2 tablespoons butter; 2 1/2 tablespoons freshly chopped thyme leaves; 12 eggs, preferably organic; Gray salt or course sea salt and freshly ground black pepper

Servings: persons

1
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough.
2
Discard the tough end and repeat with the remaining asparagus.
3
Cut the asparagus into 1-inch lengths.
4
Bring a large pot of salted water to a boil.
5
While the water heats, heat the olive oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes.
6
Add the leek and saute until softened but not colored.
7
Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes.
8
Drain and add to the skillet.
9
Season mixture with salt and pepper and toss to coat.
10
Transfer to a serving bowl and serve immediately.
11
Serve as a first course or as an entree with Eggs en Cocotte.
12
Preheat the oven to 375 degrees F.
13
Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins.
14
Add 2 eggs to each, season with salt and pepper.
15
Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins.
16
Carefully place the baking dish in the pre-heated oven.
17
Bake eggs for 15 minutes, or until set and golden on top.
18
Eat and enjoy!

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds medium asparagus, 2 tablespoons extra-virgin olive oil, 2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths, 1 cup thinly sliced leek, white and pale green parts only, and more.

Yes, Asparagus with Leeks and Pancetta with Eggs en Cocotte falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus with Leeks and Pancetta with Eggs en Cocotte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions