Breakfast Baguette with Asparagus and Pancetta

Start by preparing the asparagus. Baby green asparagus does not require additional cleaning. Boil it for 2 minutes in salted water, then quickly cool it in ice water to preserve its vibrant color. Briefly sauté it in a pan with a tablespoon of olive oil, salt, and pepper, then set it aside.

Slice the baguette. Mix 3 tablespoons of olive oil with the crushed garlic and brush the baguette slices. Fry them in a hot pan until golden and crispy.

Cut the pancetta into small cubes and fry it until crispy and its fat is rendered. Remove the pancetta from the pan, but keep about 2 tablespoons of the rendered fat to cook the eggs.