2 pounds medium asparagus
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths
1 cup thinly sliced leek, white and pale green parts only
Sea salt, preferably gray salt, and freshly ground black pepper
Eggs en Cocotte, recipe follows
2 1/2 tablespoons butter
2 1/2 tablespoons freshly chopped thyme leaves
12 eggs, preferably organic
Gray salt or course sea salt and freshly ground black pepper
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