Wow dinner guests with this seasonal Asparagus Recipe

Asparagus with Pancetta & Balsamic Vinaigrette

 

Category: Side Dish

Servings: 4-6

Prep Time: 5 minutes

Cook Time: 10 minutes

Author: Recipe courtesy of Aly Romero

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Ingredients

• One bunch of asparagus, washed, cut off the bottom 2” to eliminate wood stems. Peel the remaining 1” near the bottom to keep them tender.

• 2 Tbsp. extra virgin olive oil, divided for pancetta and for vinaigrette

• Four oz. diced pancetta

• Kosher salt

• Ice water bath

• One shallot, diced

• Two garlic cloves minced

• 1 Tbsp. Dijon mustard

• 2 Tbsp. balsamic vinegar

• ½ tsp. black pepper

 

Products To Use

• NanoBond 11in Skillet

• ProBond 3.5qt Essential Pan

 

Directions

1. Wash and prep asparagus by cutting off woody bottoms and peeling the remaining 1” to keep them tender.

2. Start a skillet over medium heat and add extra virgin olive oil. Add diced pancetta and cook until golden brown, 5-7 mins. Remove and wipe out all drippings except for 1 Tbsp.

3. Bring a pot of water to a boil, and add salt.

4. Prepare an ice bath of ice water.

5. When the water is boiling, add the asparagus and cook for 1 min. Remove promptly and plunge into the ice bath to stop the cooking, 2 mins. Then remove the asparagus, place it on a paper towel to dry completely, and bring it back to room temperature.

6. Add extra virgin olive oil, shallots, and garlic to the skillet, and cook for 1 min. Over medium-low heat, do not brown.

7. Add mustard, balsamic vinegar, and black pepper to the skillet, and whisk to combine thoroughly. Place the asparagus into the skillet to coat in the balsamic vinaigrette.

8. Remove asparagus to a plate and top with remaining balsamic vinaigrette from the skillet and reserved crispy pancetta.