Breakfast Baguette with Asparagus and Pancetta

First, prepare the asparagus. Baby green asparagus does not need further cleaning. Boil it for 2 minutes in salted water, then quickly cool it down with ice water. Afterwards, sauté it very quickly in a pan with 1 tablespoon of olive oil, season with salt and pepper, and set aside.

Slice the baguette. Mix 3 tablespoons of olive oil with crushed garlic and brush the baguette slices. Sauté in a hot pan until crispy. Meanwhile, dice the pancetta and fry until rendered and crispy. Set aside and leave 2 tablespoons of rendered fat in the pan. Crack the eggs into this pan, season with salt and pepper, and add chives. Sauté for about 3 minutes. Then remove the eggs from heat so they remain moist and not dry.

Place the scrambled eggs, fried pancetta, and asparagus on the crispy baguette. Sprinkle with Parmesan and chopped wild garlic.