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Ingredients45 m servings 135 cals
Original recipe yields 15 servings
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Arrange pancetta on the prepared baking sheet.
- Bake in the preheated oven until pancetta is crispy, about 20 minutes. Remove pancetta to a cutting board and chop. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.
- Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.
Per Serving: 135 calories; 10.7 g fat; 5.8 g carbohydrates; 5 g protein; 15 mg cholesterol; 193 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe is delicious, and is now a family favorite. I bought pancetta already cubed and sautéed it with the shallots. The only modification was that I sprinkled the tarragon. A few sprinkl...