Recipe: Yummy Asparagus and pancetta mini potato pies

Asparagus and pancetta mini potato pies. This delicious spring Asparagus-Pancetta and Potato Hash is healthy and light, topped with a fried egg - a delicious weekend breakfast or brunch! So I decided A delicious Pancetta Asparagus Quiche was the way to go! And why not try it with a puff pastry base instead of a regular pie crust?

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just. You can have Asparagus and pancetta mini potato pies using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Asparagus and pancetta mini potato pies

1. You need 3-4 of potatoes depending on size.
2. It's 150 g of pancetta.
3. It's 5-6 of asparagus tips.
4. You need of About 50 g of Parmesan.
5. You need Knob of butter.
6. It's 1 of egg.
7. You need of Olive oil.

Sure, I knew how to high-heat roast it, and I loved that technique. But when I wasn't roasting asparagus, I'd slide back to blanching the spears. Then, while working on a story a few years ago, Carlo Mirarchi, the chef at Roberta's, showed me the right way. Boil the pasta in salted water.

Asparagus and pancetta mini potato pies instructions

1. Peel chop and cook potatoes. When cooked, add knob of butter, mash and leave to cool. Chop pancetta and asparagus, fry gently in olive oil for 5-6 mins. Leave to cool.
2. Add pancetta, asparagus and Parmesan to mashed potatoes. Mix well then add an egg. Mix well again.
3. Divide into individual ramekins. Add more Parmesan on top. Bake at 200 for about 25 mins :).

Add the potatoes, orange zest and white wine, and boil down until the wine has virtually disappeared. Sprinkle over the flour and stir for a few Stir the asparagus in with the chicken and potatoes. Fry the pancetta in a small skillet over medium heat, until crispy. How to make Pancetta Wrapped Asparagus. Begin by wrapping each spear tightly with a slice of pancetta.