I blanch asparagus the way a chef taught me: thirty to sixty seconds in boiling salted water, then straight into ice water. The colour goes from muted green to vivid in those few seconds, and it stays that way. This recipe takes the blanched asparagus, sautees it briefly in pancetta fat, and dresses it with a vinaigrette made from apple cider vinegar, sugar, Dijon mustard, and oil.

The pancetta cooks first, crisping in the pan. Half of it goes into the vinaigrette, crumbled. The other half goes on top. The asparagus gets a quick saute in the rendered fat to reheat it. Chive blossoms on top if you have them. It is a spring dish through and through.

Tips for Making Asparagus with Pancetta Vinaigrette

Blanch and shock the asparagus

Thirty to sixty seconds in boiling water, depending on the thickness. Then immediately into ice water to stop the cooking.

This sets the colour and texture. The asparagus should be bright green and crisp-tender, not limp.

Make the vinaigrette with the pancetta

Half the crisped pancetta goes into the dressing with apple cider vinegar, a tablespoon of sugar, Dijon mustard, and oil. Whisk until smooth.

The pancetta fat from the pan can replace some of the oil in the dressing for a richer flavour.

Asparagus with Pancetta and Apple Cider Vinaigrette

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5 from 1 review

Author: Bryan Picard
Total Time: 20 minutes
Yield: Serves 2
Diet: Omnivore

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Description

Crisp asparagus spears meet a tangy apple cider vinaigrette and salty pancetta. A simple, elegant side dish.

Ingredients

Units Scale

1 bunch asparagus (1 bunch) asparagus
4 slices pancetta (4 slices) pancetta
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) sugar
1 tsp dijon mustard
1/3 cup olive, grapeseed or sunflower oil
sea salt
ground black pepper
chive blossoms

Instructions

Bring a large pot of water with a big pinch of salt to a boil. Fill a bowl with ice water.
Add the asparagus to the boiling water and cook for 30-60 seconds, depending on the size. Fish out the asparagus and drop it into the ice water bath. Let cool for one minute and remove from the water.
In a skillet, cook the pancetta for a few minutes until crisp. Set aside, reserving the fat in the pan.
In a shallow bowl, whisk together half of the pancetta, the vinegar, sugar, mustard, and oil until smooth. Taste and season with salt.
In the same skillet, heat the pancetta fat and add the blanched asparagus. Sauté until reheated. Season with salt and pepper.
Serve warm, pouring the vinaigrette over the asparagus. Top with the remaining pancetta and some chive blossoms.

Notes

For optimal asparagus crispness, ensure the ice bath is truly icy; this stops the cooking process quickly.
Substitute prosciutto for pancetta for a similar salty element, adjusting cooking time as needed.
Store leftover vinaigrette separately from the asparagus in an airtight container in the refrigerator for up to 5 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Sautéing
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 5
Sodium: 300
Fat: 18
Saturated Fat: 4
Unsaturated Fat: 12
Carbohydrates: 15
Fiber: 2
Protein: 8
Cholesterol: 20

Frequently Asked Questions

Can I use bacon instead of pancetta?

Yes. Bacon will add a smokier flavour. Pancetta is milder and more traditional for this type of dish. Both crisp the same way and render enough fat for the asparagus.

Why is there sugar in the vinaigrette?

A tablespoon of sugar balances the acidity of the apple cider vinegar. Without it, the dressing is too sharp. The sugar dissolves into the warm vinaigrette and is not noticeable as sweetness.

What are chive blossoms?

The purple flowers that grow at the top of chive plants. They taste mildly of chive and onion and are entirely edible. They are a spring garnish. If you do not have them, snipped chives work.