Braised Asparagus & Cipolline Onions with Pancetta & Balsamic Butter Glaze

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

Ingredients

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

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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