Asparagus toast with eggs & guanciale

Asparagus, bacon strips, butter. A classic. Like a 19th century novel or a Bach minuet. Everything perfectly in place, in harmony as it should be, yet so inspired. The orange pepper and the parmigiano butter give a little twist to this all time classic, to be enjoyed with asparagus in season.

2 portions


  • 2 generous slices of bread (cheese bread is great)
  • 6 fresh asparagus trimmed ad boiled until tender in lightly salted water (use coarse sea salt)
  • a thick slice of guanciale bacon (if not normal bacon), cut in small pieces
  • 2 eggs
  • butter knob
  • 1 tbsp parmigiano reggiano cheese


  1. Mix butter and parmigiano cheese and spread onto the bread slices. Pass under the grill for a couple of minutes.
  2. Fry the eggs in butter and place one each on top of the slices.
  3. Fry the guanciale strips without oil in their own fat until crispy and dry off extra fat.
  4. Arrange the asparagus around the eggs and the guanciale strips in the middle.
  5. Taste with orange pepper and serve.
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