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