Braised Asparagus & Cipolline Onions with Pancetta & Balsamic Butter Glaze

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

Ingredients

  • 1 lb. medium or thick asparagus
  • 1 Tbs. plus 1 teaspoon unsalted butter
  • 1 tsp. Dijon mustard
  • 1/3 cup homemade or low-salt chicken broth
  • 1 tsp. honey
  • 2 tsp. fresh lemon juice
  • Kosher salt
  • + 4 more ingredients
    • 1-½ oz. thinly sliced pancetta, cut into slivers (about 1/3 cup)
    • 2 tsp. balsamic vinegar
    • 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)

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network