Asparagus and Pancetta Salad recipe
All Recipes Salad Vegetable Salad Recipes Asparagus Salad Recipes
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 caloriescarbohydrate: 5.5 gcholesterol: 5.2 mgfat: 8.8 gfiber: 2.4 gprotein: 4.3 gsaturatedFat: 1.6 gservingSize: -sodium: 141.9 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Asparagus and Pancetta Salad
Directions
-
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.
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.
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.