Cipolline In Agrodolce And Asparagus Bagna Cauda

Line skillet with olive oil. Peel onion skins off and place in skillet. Add the pancetta for 3-4 minutes at medium heat. Add garlic, bay leaf, sugar, balsamic vinegar and salt, and sauté for an additional three minutes. Add the chicken stock and simmer onions until cooked but still firm. Strain and set aside. Reserve the liquid.

Place the onions in your favourite platter drizzled with some great extra virgin olive oil and serve.

Bring the reserved juice and white wine to a low boil in a stockpot. Add the anchovies and roasted garlic; simmer for 2 minutes. Add the mustard, padano, olive oil and lemon juice. Stick blend the base until the vinaigarette has emulsified (about 2-3 minutes).

Line a deep bowl with the asparagus, pour over your bagna cauda vinaigarette.
Add the crumbled eggs as a last garnish and serve. The asparagus will slowly tenderize in the serving bowl because the vinaigrette is hot, but still leave it crunchy in the center.