Its that time of year - Asparagus with Pancetta & Pecorino

For asparagus lovers, this is your time of year. Among the many ways to prepare this seasonal favorite is this easy, yet tasty recipe from Nugget Markets - asparagus with pancetta and pecorino.


• 4 ounces pancetta, cut into ⅛-inch rounds
• 1½ pounds asparagus spears, trimmed
• 1 teaspoon extra virgin olive oil
• ½ cup Pecorino Romano cheese, shaved
• pine nuts for garnish
• Salt and Pepper to taste


Heat oven to 315ºF. Lay pancetta on a rimmed lined baking sheet. Place a piece of parchment over the pancetta and press flat. Place another baking sheet over the top to keep the pancetta flat as it bakes, 30 to 40 minutes or until is browned and rendered. Remove from oven and set on a paper towel and hold warm.

Bring a large pot of salted water to a light boil and add trimmed asparagus spears. Blanch for 2-3 minutes, until bright green and just tender, then drain.

Arrange warm asparagus spears on a serving plate, drizzle with extra virgin olive oil, then finish with salt and pepper to taste, shaved Pecorino Romano, pine nuts and pancetta crisps


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