Braised Asparagus & Cipolline Onions with Pancetta & Balsamic Butter Glaze

Braised Asparagus & Cipolline Onions with Pancetta & Balsamic Butter Glaze
Photo by Scott Phillips

Ingredients

  • 1 Tbs. plus 1 teaspoon unsalted butter
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 lb. medium or thick asparagus
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. balsamic vinegar
  • Kosher salt
  • + 4 more ingredients
    • 2 tsp. fresh lemon juice
    • 1-½ oz. thinly sliced pancetta, cut into slivers (about 1/3 cup)
    • 1/3 cup homemade or low-salt chicken broth
    • 5 oz. small cipolline onions (about 6) or large shallots (about 6), halved and peeled (quartered if very large)

Cut off the tough ends of the asparagus so that all the spears are about 6 to 7 inches long; you should have about 10 oz. trimmed asparagus. Combine the balsamic vinegar, lemon juice, Dijon, and honey in a small bowl; set aside. Heat 1 Tbs. of the oil in a 10-inch straight-sided sauté pan over me...

View full recipe at Fine Cooking

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