Asparagus Scramble with Pancetta

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


  • 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).


  • 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.