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Grilled Asparagus & Pancetta

Prep Time: 15 minutes 

Cook Time: 20-25 minutes 




8 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
4 ounces Pancetta, cut into ¼-inch cubes
12 large eggs
½ cup milk (any % will work)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 tablespoon unsalted butter or vegetable oil
4 ounces (1 cup) Goat cheese, crumbled
1 tablespoon chives, snipped
1 bunch asparagus, ends trimmed & grilled
Microgreens, for garnish (optional)


    1. To 12-inch skillet over medium heat, add diced pancetta. Cook until crispy, 9-11 minutes. Transfer to a paper towel lined plate and set aside.
    2. Crack eggs into a blender. Add milk, salt, black pepper, and red pepper flakes. Cover with lid and turn to low until smooth, 5-10 seconds.
    3. Place pan back over medium-low heat. Add butter to pan and melt. Add egg mixture to pan.
    4. Use a spatula to gently stir eggs and cook to desired doneness, about 10 minutes. During the last minute of cooking, add goat cheese and chives. Stir to combine, then remove from heat.
    5. Assemble the crepes: To the center of each Crepini, divide the asparagus. Top with eggs and then sprinkle the pancetta on top. Fold sides of Crepinis over and top with microgreens (if using). Serve warm.