Breakfast baguette with asparagus and pancetta

Preparing the asparagus: Baby asparagus does not need peeling. Boil for 2 minutes in salted water, then immediately cool in ice water to preserve its color. Quickly sauté in a pan with one tablespoon of olive oil, season with salt and pepper, then set aside.

Preparing the baguette and eggs: Slice the baguette. Mix 3 tablespoons of olive oil with crushed garlic and brush the baguette slices. Toast in a pan until crispy. Meanwhile, dice the pancetta and fry until crispy. Remove the pancetta, reserving 2 tablespoons of fat in the pan. In the same pan, add the eggs, season with salt, pepper, and chopped chives. Cook for about 3 minutes, stirring constantly, until the eggs are done but still creamy.

Assembly: Place the scrambled eggs, crispy pancetta, and asparagus on the crispy baguette slices. Sprinkle with grated Parmesan and chopped wild garlic.