Scott Stauber


4 eggs (your heart’s desire of color)
1 large bunch of thick asparagus, peeled and trimmed
1⁄2 pound pancetta, thinly sliced
Smoked paprika, to sprinkle
Radish, shaved for garnish
Extra-virgin olive oil
Manchego cheese, shaved

For the lemon honey vinaigrette:
1 tablespoon fresh lemon juice
1 tablespoon shallot, minced
1 tablespoon honey
1⁄2 teaspoon Dijon mustard
1⁄8 tablespoon smoked paprika
1⁄8 teaspoon dried thyme
3 tablespoons extra-virgin olive oil
Pinch of kosher salt

For the tomatoes:
Mix of heirloom tomatoes
Kosher salt
Fresh ground pepper

To make the main dish: Place eggs in simmering water and poach. Remove from water and place on a paper towel.

Toss the asparagus in a little extra virgin olive oil to coat. Sprinkle the smoked paprika on the asparagus. Wrap a few layers of pancetta evenly and snugly around the asparagus. Grill or pan sear until pancetta is crisp.

To make the vinaigrette: Whisk all ingredients together except the oil. Then slowly whisk in the oil until the dressing emulsifies.

To make the tomatoes: First cut the tomatoes into 1⁄4-inch slices, then slice each piece in half to create a half-moon appearance. Shingle the different types of half-moon tomatoes on the base of plate. Season with kosher salt and fresh pepper.

To plate: Place pancetta wrapped asparagus on top of tomatoes. Place poached egg on top of the asparagus, sprinkle with a little paprika and drizzle the vinaigrette over the egg and asparagus. Shave flakes of manchego and garnish with a little shaved radish.

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