Sauteed Asparagus With Pancetta And Garlic
serves 2-4
The crispy fat of the pancetta complements the tender green asparagus without overpowering it. While the lemon brightens all the ingredients, we also like to add a dash of red pepper flakes to highlight the flavors.
2 teaspoons olive oil
3 ounces pancetta, diced
2 cloves garlic, thinly sliced
1 bunch asparagus (about 1 pound), cut into bite-size pieces
1 lemon, cut into wedges
prep: 10 minutes
total: 25 minutes
large sauté pan
tongs
1. Prep the ingredients. Heat the olive oil in a large sauté pan over medium heat. When the oil is hot and shimmering, add the pancetta and stir to break it apart. Sauté until the pancetta starts to brown, 3-5 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
2. Add the asparagus and toss to coat it with the pancetta and garlic. Sprinkle lightly with black pepper. Cook, stirring once or twice, until the asparagus turns bright green, 3-5 minutes.
3. Add about a tablespoon of water to the pan, scraping the bottom to release any browned bits. Cook until almost all the water evaporates and the asparagus is barely tender and bright green, 2-4 more minutes. Serve with lemon wedges.
2. Add the asparagus and toss to coat it with the pancetta and garlic. Sprinkle lightly with black pepper. Cook, stirring once or twice, until the asparagus turns bright green, 3-5 minutes.
3. Add about a tablespoon of water to the pan, scraping the bottom to release any browned bits. Cook until almost all the water evaporates and the asparagus is barely tender and bright green, 2-4 more minutes. Serve with lemon wedges.
0
