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Pancetta Tarragon Asparagus

Pancetta Tarragon Asparagus

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Blue Buddha

A delicious different way to have asparagus.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Arrange pancetta on the prepared baking sheet.
  3. Bake in the preheated oven until pancetta is crispy, about 20 minutes. Remove pancetta to a cutting board and chop. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.
  4. Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.
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Reviews

Christina
0
10/29/2013

Very good! I cut the recipe down and just sprinkled on the tarragon, to taste. Instead of cooking the pancetta in the oven, I just cooked it in the pan, added the evoo and the other ingredients, and cooked it up, which worked perfectly. This was a great way to 'dress up' asparagus, and I will be making it again! Thanks for sharing. :)