Asparagus With Leeks And Pancetta With Eggs En Cocotte Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
330
FAT
79%
CHOL
218%
SOD
21%

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Ingredients for 6 servings

12 eggs, preferably organic

2 1/2 tablespoons butter

2 1/2 tablespoons freshly chopped thyme leaves

Eggs en Cocotte, recipe follows

2 tablespoons extra-virgin olive oil

Gray salt or course sea salt and freshly ground black pepper

Sea salt, preferably gray salt, and freshly ground black pepper

2 pounds medium asparagus

1 cup thinly sliced leek, white and pale green parts only

2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths

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