Pancetta & Asparagus One-Pan Toss
Prep Time:
10
Cook Time:
15
Description
Asparagus has about five good weeks in New England. This is what you do with them.
One pan. Pancetta crisped first, then set aside while the asparagus takes its place in the fat. High heat, quick. Shallot for depth, lemon to finish. Pancetta goes back in at the end so it stays crisp.
It’s a side dish that doesn’t act like one. Good next to eggs. Good next to bread. Good on its own standing at the counter.
Ingredients
- 1 lb fresh asparagus, woody ends trimmed, cut into 2-inch pieces on the bias
- 1 medium shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Optional: 2 tablespoons toasted pine nuts, fresh parsley
Cooking Instructions
- Crisp the pancetta. Add diced pancetta to a cold, large skillet. Bring to medium heat and cook, stirring occasionally, until deeply golden and crisp, about 6–8 minutes. Remove with a slotted spoon and set aside. Leave the rendered fat in the pan.
- Cook the asparagus. Raise the heat to medium-high. Add asparagus and shallot to the pan. Cook without stirring for the first minute to get some color, then toss occasionally until asparagus is bright green and tender-crisp, about 3–4 minutes. You want a little char. Don’t rush it and don’t crowd the pan.
- Add garlic. Add garlic and stir for about 30 seconds until fragrant. Notbrowned.
- Finish. Add butter and let it melt into the pan. Return pancetta. Add lemon zest and a squeeze of juice. Toss everything together. Season with black pepper — taste before addingsalt, the pancetta has already done some work there.
- Serve immediately. This doesn’t hold. Plate it hot and eat it fast.
Notes
– Pine nuts and fresh parsley are a good addition if you have them. Not required.
– An egg on top turns this into a full meal. Fried or poached both work.
– Good alongside bread if you’re serving it for brunch.
– Pancetta is the cooking fat here, not a garnish. Don’t skimp on it.
