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Ingredients25 m servings 113 cals
Original recipe yields 8 servings
- 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.
Per Serving: 113 calories; 8.8 g fat; 5.5 g carbohydrates; 4.3 g protein; 5 mg cholesterol; 142 mg sodium. Full nutrition
ReviewsRead all reviews 2
The idea has potential and the flavors are nice, but the method of preperation doesn't allow that to come through. I will make this again, however, with the following changes to prep: Saute panc...