Rating: 3.5 stars 3.6
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a fantastic and simple salad. Use as a first course or an appetizer with great success. Pancetta is Italian bacon, you can substitute regular bacon if you like.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

113 calories; protein 4.3g; carbohydrates 5.5g; fat 8.8g; cholesterol 5.2mg; sodium 141.9mg. Full Nutrition
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