Breakfast Baguette with Asparagus and Pancetta

First, prepare the asparagus. Young green asparagus usually doesn't need peeling; just cut off the woody ends. Blanch the asparagus in boiling salted water for about 2 minutes, then immediately plunge into ice water so it retains its green color. Next, sear it in a pan with 1 tbsp of olive oil, season with salt and pepper, and set aside.

Slice the baguette. Mix 3 tbsp of olive oil with the pressed garlic clove and brush the baguette slices with it. Toast in a hot pan on both sides until crispy. Meanwhile, cut the pancetta into small cubes and render in a separate pan until crispy. Remove the pancetta, but leave about 2 tbsp of the rendered fat in the pan.

Crack the eggs directly into the pan with the pancetta fat, season with salt and white pepper, and add the finely chopped chives. Cook while stirring for about 3 minutes until the scrambled eggs are set but still slightly moist and creamy. Remove from the heat immediately.