Baked British Asparagus, Black Pudding & Pancetta Salad
Method
In a little oil fry the smoked pancetta until golden then remove from the pan and drain on some kitchen paper. In the same oil fry the black pudding for 7-8 minutes turning once.
Place the asparagus on a tray, drizzle with olive oil and bake in an oven pre heated to 200°c / 180°c fan for 6-8 minutes turning once.
Meanwhile, in a deep pan bring some water up to a rolling boil, add the white wine vinegar and crack in the eggs. Turn off the heat and leave to cook for 6-7 minutes for a runny yolk, remove from the water and drain any excess water on some kitchen paper.
Whisk up the olive oil, vinegar, mustard and honey and season with a small pinch of salt and a grind of pepper.
Place a small handful of salad leaves on a plate along with the asparagus and the black pudding, top with the poached egg, scatter over the pancetta then drizzle over the dressing.
Ingredients
For the Salad
- 100g smoked pancetta
- 4 pieces black pudding, sliced 1-2cm thick
- 2 tbsp white wine vinegar
- 4 medium organic free range eggs
- mixed salad leaves
- 2 bundles British asparagus
- Oil for frying
- Salt and pepper for seasoning
For the Dressing
- 1 tbsp sherry or balsamic vinegar
- 3 tbsp olive oil
- 1/2 tsp wholegrain mustard
- 1 tsp honey
Cooking & Serving
Cooking time: 20 minutes
Preparation time: 10 minutes
Serves: 4