SOFT EGG, PANCETTA, ASPARAGUS, AND GARLIC-CRUMB PASTA SALAD A variation on a classic Italian recipe, this salad is as delicious as it is simple to prepare. 6 eggs 500 g fresh asparagus, trimmed 100 g thinly sliced pancetta 25 g butter 2 cloves garlic, crushed 2 cups stale breadcrumbs 200 g fresh lasagne sheets 2 tablespoons finely shredded fresh sage leaves 1/2 cup olive oil

Place eggs in medium pan, cover with cold water; bring to boil. Simmer, uncovered, 3 minutes; drain. Rinse eggs under cold water; shell then quarter.

Halve asparagus crossways; boil, steam or microwave until just tender, drain.

Heat lightly oiled large pan; cook pancetta, in batches, until crisp, drain on absorbent paper. Chop pancetta coarsely.

Heat butter in same pan; cook garlic and breadcrumbs, stirring, until breadcrumbs are crisp.

Cut pasta into 3cm-wide strips; cook in large pan of boiling water, uncovered, until pasta is just tender, drain.

Combine breadcrumbs and pasta in a large bowl; add egg, asparagus, pancetta, sage and oil, toss gently.

Serves 4.

TIP: You can substitute any green vegetable for the asparagus. Dried lasagne can also be used - cook until just tender, drain, then cut into strips.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]