Pistolee with omelet, asparagus, and guanciale

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30min

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Next Level

Tasty rolls with provolone, roasted asparagus, crispy guanciale, and a soft omelet, finished with sriracha mayonnaise.

Tasty rolls with provolone, roasted asparagus, crispy guanciale, and a soft omelet, finished with sriracha mayonnaise.
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Ingredients

What do you need?

Quantity: 2P

4 large, regular rolls
8 slices of provolone cheese
125 g small white asparagus
125 g small green asparagus
200 g guanciale bacon in thin slices
50 g butter
6 eggs
freshly ground pepper
fleur de sel
sriracha mayonnaise

4 large, regular rolls
8 slices of provolone cheese
125 g small white asparagus
125 g small green asparagus
200 g guanciale bacon in thin slices
50 g butter
6 eggs
freshly ground pepper
fleur de sel
sriracha mayonnaise
Preparation method

How do you make this?

Preheat the oven to 230 °C.

Cut the rolls in half. Place the bottoms on a platter and place two slices of provolone on each.

Cut half a centimeter off the bottom of the asparagus. Place the asparagus in four portions together on a baking sheet lined with parchment paper. Top them with the slices of guanciale. Season with pepper and salt.

Place them in the oven at 230 °C for about 8 minutes until the bacon slices are nice and crispy and the asparagus is slightly roasted.

Melt butter in a large pan. Whisk the eggs vigorously with pepper and salt and pour into the pan.

Cook a large omelet that is still runny; this is called ‘baveuse’. Cut the omelet into quarters and place the pieces on the rolls with cheese. Top with the roasted asparagus and crispy guanciale, and cover with the ‘hats’ of the rolls.

Put sriracha mayonnaise on the table, a pot of coffee, and enjoy.

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