Slow-Sautéed Asparagus with Pancetta

Slow-Sautéed Asparagus with Pancetta
Photo by Sarah Jay


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

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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