Asparagus and pancetta salad

    Asparagus and pancetta salad


    3 people made this

    About this recipe: This is a fantastically simple salad. Serve as a starter with great success.

    Serves: 8 

    • 1kg asparagus, trimmed
    • 4 tablespoons extra-virgin olive oil, divided
    • 2 cloves garlic, minced
    • 125g pancetta, diced
    • 3 tablespoons lemon juice
    • 2 teaspoons Dijon mustard

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place asparagus in a steamer over 2.5cm 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 kitchen paper, 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.

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