This is a fantastic and simple salad using fresh asparagus. You can use it as a first course or an appetizer with great success. The pancetta can be replaced with bacon if it is not available in your area.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
113 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
3 tablespoons lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed
¼ pound pancetta, cut crosswise into 1/8 inch sticks
