Baked British Asparagus, Pancetta and Black Pudding Salad

Baked British asparagus pancetta black pudding salad

Baked British asparagus pancetta black pudding salad

Serves 4


  • 100g smoked pancetta
  • 4 pieces black pudding, sliced 1-2cm thick
  • 2 tbsp white wine vinegar
  • 4 medium organic free range eggs
  • mixed salad leaves
  • 2 bundles British asparagus
  • oil for frying
  • salt and pepper for seasoning


  • 1 tbsp sherry or balsamic vinegar
  • 3 tbsp olive oil
  • 1/2 tsp wholegrain mustard
  • 1 tsp honey


In a little oil fry the smoked pancetta until golden then remove from the pan and drain on some kitchen paper. In the same oil fry the black pudding for 7-8 minutes turning once. Place the asparagus on a tray, drizzle with olive oil and bake in an oven pre heated to 200°c/180°c fan for 6-8 minutes turning once. Meanwhile, in a deep pan bring some water up to a rolling boil, add the
white wine vinegar and crack in the eggs. Turn off the heat and leave to cook for 6-7 minutes for a runny yolk, remove from the water and drain any excess water on some kitchen paper. Whisk up the olive oil, vinegar, mustard and honey and season with a small pinch of salt and a grind of pepper. Place a small handful of salad leaves on a plate along with the asparagus and the black pudding, top with the poached egg, scatter over the pancetta then drizzle over the dressing.



Please enter your comment!
Please enter your name here