Pancetta, please! Add rich and crispy pancetta and roasted asparagus to your Eggs Benedict for a little extra decadence. 

Preparation

Heat oven to 315°F.

Place pancetta on a lined, rimmed baking sheet, and cover with a piece of parchment paper, pressing the pancetta flat. Place another baking sheet over the top to keep the pancetta flat as it bakes. Bake for 30–40 minutes, or until pancetta is browned and fat is rendered. Remove from oven, set pancetta on paper towels and hold warm. 

Turn oven up to 400°F. Toss asparagus in the rendered pancetta fat and roast for 5–8 minutes, until just tender.  

Spread butter on both English muffin halves, then toast on a griddle, butter-side down, until golden brown.

Add 2 quarts of water to a sauce pot and bring to a gentle simmer. To poach the eggs, crack 2 eggs into a bowl. Add the vinegar to the simmering water and stir with a slotted spoon to create a gentle whirlpool. Slowly pour the cracked eggs into the water and do not disturb for approximately 45 seconds. At this point, skim away any wisps of egg that collect on the surface and discard. Allow the eggs to poach for an additional 2–3 minutes (at this point you may move them gently to make sure they are separated) or until the whites are set and the yolks are still liquid. When the eggs are cooked, remove from the water with a slotted spoon and set the spoon on a dry paper towel to remove any excess moisture. 

Arrange toasted muffins on a plate, then top with pancetta, roasted asparagus, poached eggs and hollandaise.