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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


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.
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