Asparagus-Pancetta Potato Has

Asparagus-Pancetta Potato Has

==============

Summary:

==============

Instructions:

Heat a large nonstick or cast iron skillet over medium heat. Spray with cooking spray, add the pancetta and cook until golden; about 3 to 4 minutes. Using a slotted spoon, set aside on paper towels leaving the oil in the skillet.

Add the potatoes and 1/2 teaspoon salt and pepper, and leave without stirring, 3 to 4 minutes until browned. Turn, add the shallots and cook until the potatoes are golden brown, and shallots are caramelized, stirring about 2 to 3 minutes.

Add the asparagus, cover the skillet with lid or foil and cook for 8 to 10 minutes, or until tender crisp. Remove the lid, taste for salt and adjust if needed. Return pancetta to the skillet.

Meanwhile, cook the eggs as desired. Serve right away topped with egg.

==============

Ingrediants:

cooking spray

2 oz diced pancetta

16 oz Yukon gold potatoes, peeled and cut into a 1/2-inch dice

1 large shallot, chopped

kosher salt and pepper to taste

1/2 pound asparagus, tough ends trimmed and cut into 1/2-inch pieces

4 large eggs

==============

Nutrition:

Amount Per Serving

Smart Points:6

Points +:5

Calories:217

Total Fat:9g

Saturated Fat:2g

Cholesterol:196mg

Sodium:531mg

Carbohydrates:22g

Fiber:4g

Sugar:1g

Protein:12g