dinner

soft egg, pancetta, asparagus and garlic-crumb pasta salad

 

6 eggs

500g fresh asparagus, trimmed

100g thinly sliced pancetta

25g butter

2 gloves garlic, crushed

2 cups stale breadcrumbs

200g fresh lasagne sheets

2 tbs finely shredded fresh sage leaves

1/2 cup olive oil

 

• place eggs in medium pan, cover with cold water; bring to boil. simmer, uncovered, 3 minutes; drain. rinse eggs under cold water; shell then quarter.

• halve asparagus crossways; boil, steam or microwave until just tender, drain.

• heat lightly oiled large pan; cook pancetta, in batches, until crisp, drain on absorbent paper. chop pancetta coarsely.

• heat butter in same pan; cook garlic and breadcrumbs, stirring, until breadcrumbs are crisp.

• cut pasta into 3cm-wide strips; cook in large pan of boiling water uncovered, until pasta is just tender, drain.

• combine breadcrumbs and pasta in large bowl; add egg, asparagus, pancetta, sage and oil, toss gently.

 

Done