California Coastal Cuisine - Marin Magazine

Name: California Coastal Cuisine - Marin Magazine
Ingredients: 2 pounds asparagus, cleaned and trimmed (remove tough ends and set aside 4–5 stalks to be sliced on a mandoline, raw); Extra-virgin olive oil; Salt and pepper to taste; 4 ounces pancetta; 4 large eggs; 2 cups pea shoots, cleaned and dried, with any coarse stems removed, cut into 1-inch cubes; Lemon

marinmagazine.com

Fire-roast asparagus and cook perfect six-minute eggs in a historic wood oven for a simple yet stunning dish. Perfectly paired with fresh pea shoots.

View Original

Share this recipe:

Ingredients

2 pounds asparagus, cleaned and trimmed (remove tough ends and set aside 4–5 stalks to be sliced on a mandoline, raw)
Extra-virgin olive oil
Salt and pepper to taste
4 ounces pancetta
4 large eggs
2 cups pea shoots, cleaned and dried, with any coarse stems removed, cut into 1-inch cubes
Lemon