Asparagus and Pancetta Salad recipe

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Ingredients

2 pounds asparagus, trimmed
4 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
¼ pound pancetta, cut crosswise into 1/8 inch sticks
3 tablespoons lemon juice
2 teaspoons Dijon mustard

Nutrition Info

112.6 calories
carbohydrate: 5.5 g
cholesterol: 5.2 mg
fat: 8.8 g
fiber: 2.4 g
protein: 4.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 141.9 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter.

  2. In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat. Add the garlic and cook and stir until fragrant, 2 to 3 minutes. Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned.

  3. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture. Pour the sauce over the asparagus.

Recipe Yield

8 servings

Recipe Note

This is a fantastic and simple salad. Use as a first course or an appetizer with great success. Pancetta is Italian bacon, you can substitute regular bacon if you like.

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