Recipe: Fried egg with asparagus and pancetta

1 In a large pan, without oil, melt your shredded pancetta until it is well browned, then drain while keeping the rendered fat and set aside.

2 Put this fat back in your pan then melt 70 g (2.5 oz) of butter in it, when it is hot arrange your asparagus tips, salt and pepper them, cook them for 12 minutes while constantly basting them, the butter should not burn but remain "meunière" then stop cooking and cover your pan.

3 Now you will go to the table, then heat your pan (non-stick) with the remaining 30g (1.1 oz) of butter, salt and pepper it, then one by one crack your eggs and cook them "fried", at the end of cooking pour over them quickly just a dash of white vinegar, then slide them onto your work surface and with the help of a cookie cutter surround them individually then heat your asparagus pan.
Presentation:
Quickly arrange on your hot plates your asparagus tips in a crown topped with the shredded pancetta. The egg will then be placed in the middle, then at the last moment give a grind of pepper over your asparagus, drizzle them with a dash of hazelnut oil and trace a few drops of balsamic around.