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Add a photoTextured asparagus wrapped in tasty pancetta and served over creamy cheese polenta and topped with a soft cooked egg. Excellent for brunch, lunch or supper.
Servings: 4
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Ingredients
- 1 bunch asparagus, trimmed and blanched
- 1-2 TBS olive oil
- pinches of fleur de sel and black pepper
- 8 slices pancetta, about as thick as a nickel
- Parmesan polenta - recipe follows
- 4 eggs, room temperature
- pinches of fleur de sel and black pepper
- curls of Parmigiano Reggiano cheese
- Tony's Vodka Sauce or prepared vodka sauce or pasta sauce of your choice
- Parmesan Polenta
- 4 cups Water or low to no sodium stock
- 1 tsp Salt
- 1 TBS Butter
- 1 cup quick cooking Polenta
- ½ cup grated Parmigiano Reggiano
- milk or cream, if needed, to taste
Directions
- Preheat oven to 375 degrees and prepare a parchment lined cookie sheet or jellyroll pan. Blanch asparagus for 30-60 seconds in boiling water, and then chill quickly in ice water - dry.
- On prepared cookie sheet, toss dry asparagus in olive oil and scant pinches of salt and pepper. Arrange into four even piles and gently bundle asparagus in pancetta - toothpicks or extra pancetta can be used if needed.
- Boil water for polenta and have those ingredients ready.
- Place pan of asparagus in oven and roast until the pancetta is lightly browned and the asparagus is tender - about 10 minutes. Meanwhile, finish the polenta and then cook eggs poached, over easy or sunny-side-up.
- Spoon creamy polenta on four pasta plates, nestle an asparagus bundle into each plate and top with an egg, garnish with pinches of fleur de sel, black pepper and curls of Parmigiano Reggiano cheese. Garnish with Tony's Vodka Sauce, if desired, and serve with grilled or roasted meats and a tossed or tomato salad. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
- Parmesan Polenta
- Add salt and butter to water (or low to no sodium stock) and bring to a boil. Pour in the polenta and reduce heat, stirring constantly. The mixture will begin to thicken in just a few minutes. Add grated parmesan, continuing to stir until well-incorporated - if polenta becomes too dry or thick, add water, milk or cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 698g | |
| Recipe makes 4 servings | |
| Calories 856 | |
| Calories from Fat 353 | 41% |
| Total Fat 39.33g | 49% |
| Saturated Fat 13.16g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 371mg | 124% |
| Sodium 5627mg | 234% |
| Potassium 1335mg | 38% |
| Total Carbs 38.53g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.41g | 1% |
| Protein 82.59g | 132% |
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