Asparagus Scramble with Pancetta

Pancetta is Italian bacon that is not smoked in the curing process. You can find it at most delis.

Ingredients:

• ½ pound of pancetta cut into small cubes
• ½ pound of thin stemmed asparagus, cut into ½ inch pieces
• 1 cup cooked orzo (pasta that’s shaped like rice)
• 12 eggs - beaten
• a pinch of salt
• ½ cup smoked Swiss cheese that has been grated
• Salt, pepper, & Provence herbs to taste
• 2 tablespoons of extra virgin olive oil (enough to coat the bottom of a ten inch fry pan).

Directions:

• Sauté the pancetta in olive oil until it is crisp.

Next, add the following ingredients in the order that they are listed:

• Onions – sauté until soft & translucent
• Asparagus – sauté until just tender – do not overcook
• Cooked orzo - incorporate it with the other ingredients
• Beaten eggs
• Smoked Swiss cheese

Now scramble all of the above until the eggs are set and the cheese has melted.

Note: “lightly” season with salt, pepper, and herbs after each ingredient is added.

Plating the Dish:

Serve immediately over a bed of greens (I prefer kale), surrounded by warmed cherry tomatoes with a balsamic vinegar reduction and toast points.