Slow-Sautéed Asparagus with Pancetta

Slow-Sautéed Asparagus with Pancetta
Photo by Sarah Jay


  • Lemon wedges for serving
  • 1-½ oz. pancetta, sliced 1/8 inch thick, cut into ¼ x ¾-inch strips (to yield ¼ cup)
  • 2 small cloves garlic, very thinly sliced
  • 1 Tbs. olive oil, preferably fruity and full flavored
  • 2 to 3 tsp. unsalted butter
  • Salt and freshly ground black pepper
  • 1-¾ lb. medium to large asparagus (28 to 32 spears), fibrous ends snapped off, stems peeled, rinsed, and drained

Set a plate lined with paper towels near the stovetop. Set a heavy 10-inch skillet over medium heat with the pancetta and olive oil. Cook the pancetta, stirring frequently, until light brown and slightly crisp (don't let it fully crisp and harden), about 10 min. Remove from the heat and transfer ...

View full recipe at Fine Cooking


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