Asparagus with Pancetta & Balsamic Vinaigrette
By Hestan
Asparagus with Pancetta & Balsamic Vinaigrette
By Hestan
Yield/Serves:
4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Cook Time: 10 minutes
1 bunch asparagus, washed, cut off the bottom 2” to eliminate wood stems. Peel the remaining 1” near the bottom to keep them tender.
2 Tbsp. extra virgin olive oil, divided for pancetta and for vinaigrette
4 oz. diced pancetta
Kosher salt
Ice water bath
1 shallot, diced
2 garlic cloves, minced
1 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
½ tsp. black pepper
- Wash and prep asparagus by cutting off woody bottoms and peeling the remaining 1” to keep them tender.
- Start a skillet over medium heat and add extra virgin olive oil. Add diced pancetta and cook until golden brown, 5-7 mins. Remove and wipe out all drippings, except for 1 Tbsp.
- Bring a pot of water to a boil, add salt.
- Prepare an ice bath of ice water.
- When water is boiling, add the asparagus and cook for 1 min. Remove promptly and plunge into the ice bath to stop the cooking, 2 mins. Then remove asparagus and place on a paper towel to dry completely and bring back to room temp.
- To the skillet, add extra virgin olive oil, shallots, and garlic, cook for 1 min. over medium low heat, do not brown.
- To the skillet, add mustard, balsamic vinegar, and black pepper, whisking to combine completely. Place the asparagus into the skillet to coat in the balsamic vinaigrette.
- Remove asparagus to a plate and top with remaining balsamic vinaigrette from the skillet and reserved crispy pancetta.