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Asparagus and Pancetta Salad

Asparagus and Pancetta Salad

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Relish

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

ALINDNIC
25
4/18/2007

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 pancetta until crisp and all fat has been rendered. Remove from pan and set aside. Stir garlic into pancetta drippings and cook until translucent and fragrent. Remove from heat, add dijon and lemon juice. Drizzle in olive oil while stirring to form an emulsion. Dress the blanched asparagus and store in refrigerator. Immediatly prior to serving, toss in the crisp pancetta pieces. Some toasted pine nuts prior to serving would also be a nice addition. Also salt and pepper to taste.

Ed Grivner
6
2/17/2011

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 to the asparagus.