Asparagus with Crispy Pancetta and a Fried Egg

In a large skillet over medium heat, cook pancetta to brown, about 5-10 minutes. Remove pancetta with a slotted spoon and set on a paper towel to let the grease drain.

Keeping the pan over medium heat, add the trimmed asparagus to the remaining pancetta fat renderings. Sauté, tossing frequently, until asparagus turn a vibrant green and start to brown slightly. Remove and portion onto 2 plates.

Add butter to the pan and lower heat to medium low. One by one, break the eggs into a small bowl (checking for egg shells) and slowly drop them in the pan. Cook over medium low until all the white is cooked through and the egg can be moved without disturbing the yolk. Place one egg each over the 2 plates of asparagus and sprinkle with pancetta. Season with salt and pepper to taste.