Asparagus with Leeks and Pancetta with Eggs en Cocotte

Name: Asparagus with Leeks and Pancetta with Eggs en Cocotte
Ingredients: 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