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Asparagus Hash With Pancetta And Homemade Breadcrumbs

Preheat oven to 450 degrees F. Place asparagus on a small sheet pan and season with salt, pepper and a little olive oil {I used wild mushroom & sage olive oil}. Toss with hands to coat and spread into even layer on the pan. Place in oven and bake for 10-12 minutes.  Heat a small skillet over medium-high heat. Add pancetta and cook, stirring occasionally, for about 6-8 minutes. Once cooked, pl. . .

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Servings: 2

Prep Time: 00:05

Cook Time: 00:15

Main Ingredients

12 oz aparagus, trimmed 

6 oz pancetta  

1 slice of whole wheat {or gluten free} bread, pulled apart into small pieces 

2 eggs  

1/8 cup shredded parmesan cheese

olive oil

cooking spray  

parsley {for garnish} 

Preparation

1Preheat oven to 450 degrees F. Place asparagus on a small sheet pan and season with salt, pepper and a little olive oil {I used wild mushroom & sage olive oil}. Toss with hands to coat and spread into even layer on the pan. Place in oven and bake for 10-12 minutes. 

2Heat a small skillet over medium-high heat. Add pancetta and cook, stirring occasionally, for about 6-8 minutes. Once cooked, place pancetta on a paper towel-lined plate and return skillet to stove, do not discard oil. 

3While pancetta cooks, on another small sheet pan, spread out bread pieces. Spray bread with cooking spray and season with salt & pepper. Place in oven, on the rack below asparagus and bake for about 5-8 minutes or until bread is crisp. 

4In the same pan used to cook pancetta, heat remaining oil over medium-high heat. Crack eggs into skillet and cook until white part of eggs are cooked through. I don't flip my eggs, but feel free to flip the eggs while cooking if that is your preference. 

5To plate, divide asparagus between two plates. Sprinkle Parmesan & cooked pancetta over asparagus. Top with cooked egg and homemade bread crumbs (I used my hands to crush cooked bread crumbs over the dish).  Garnish with parsley and serve!

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