About this recipe:This is a fantastically simple salad. Serve as a starter with great success.
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
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Method Prep:10min › Cook:15min › Ready in:25min
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.
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.