Asparagus with Pancetta & Balsamic Vinaigrette
1 bunch asparagus, washed, cut off the bottom 2” to eliminate wood stems. Peel the remaining 1” near the bottom to keep them tender.
2 Tbsp. extra virgin olive oil, divided for pancetta and for vinaigrette
4 oz. diced pancetta
Ice water bath
1 shallot, diced
2 garlic cloves, minced
1 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
½ tsp. black pepper
NanoBond 11in Skillet
ProBond 3.5qt Essential Pan
Products to Use:
Wash and prep asparagus by cutting off woody bottoms and peeling the remaining 1” to keep them tender.
Start a skillet over medium heat and add extra virgin olive oil. Add diced pancetta and cook until golden brown, 5-7 mins. Remove and wipe out all drippings, except for 1 Tbsp.
Bring a pot of water to a boil, add salt.
Prepare an ice bath of ice water.
When water is boiling, add the asparagus and cook for 1 min. Remove promptly and plunge into the ice bath to stop the cooking, 2 mins. Then remove asparagus and place on a paper towel to dry completely and bring back to room temp.
To the skillet, add extra virgin olive oil, shallots, and garlic, cook for 1 min. over medium low heat, do not brown.
To the skillet, add mustard, balsamic vinegar, and black pepper, whisking to combine completely. Place the asparagus into the skillet to coat in the balsamic vinaigrette.
Remove asparagus to a plate and top with remaining balsamic vinaigrette from the skillet and reserved crispy pancetta.