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

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