Asparagus and Pancetta Salad

Asparagus and Pancetta Salad

2
Relish 1

"This is a fantastic and simple salad. Use as a first course or an appetizer with great success. Pancetta is Italian bacon, you can substitute regular bacon if you like."

Ingredients

25 m servings 113 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter.
  2. In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat. Add the garlic and cook and stir until fragrant, 2 to 3 minutes. Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned.
  3. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture. Pour the sauce over the asparagus.
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Reviews

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  1. 2 Ratings

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The idea has potential and the flavors are nice, but the method of preperation doesn't allow that to come through. I will make this again, however, with the following changes to prep: Saute panc...

this was a good choice for our valentines dinner side dish. only change i made was serving the asparagus warm and using 1 T of whole dijon mustard. the lemon juice and garlic add a nice flavor t...