Asparagus and Pancetta Salad3 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“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.” - by Relish
Original recipe yields 8 servings
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 113 cal
- 8.8 g
- 5.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 u..." See morentil 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."
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