Almost Meatless Recipes:
Sautéed Asparagus with Pancetta and Parmigiano for Two
I know it doesn’t make sense, but brown is actually a good color when it comes to sautéed green vegetables—especially asparagus, which takes on a wonderful nutty flavor when caramelized in a sauté pan. A little bit of pancetta adds extra depth to this quick sauté.
For this recipe I prefer to use asparagus that are slightly thick. Cutting them on the diagonal makes them look very pretty. When you’re shopping for asparagus, look for tight heads and take a whiff of the bunch. If it’s starting to go bad (which is common in the grocery store, unfortunately), it will smell off and feel slimy. If you have access to fresh local asparagus during the spring, don’t pass it by. It’s a vegetable treat that is worth a detour. If you want to serve four people with this dish, use a large (12-in/30.5-cm) nonstick skillet and double everything exactly.
8 medium-large asparagus spears, ends trimmed or snapped away (6 to 7 oz/170 to 200 g trimmed)
1 tsp extra-virgin olive oil
1 Tbsp unsalted butter
2 thin slices pancetta (about 1/2 oz/15 g total), coarsely chopped (roughly 1/2-in/1.25-cm pieces)
Scant 1/4 tsp kosher salt
1/2 tsp balsamic vinegar
1 Tbsp finely grated Parmigiano-Reggiano
1. Slice the asparagus on a very sharp angle into pieces that are about 2 in/5 cm long and about 1/4 in/6.5 mm in diameter at their thickest point. You’ll get 6 to 7 pieces from each stalk.
2. In a medium (9- to 10-in/23- to 25-cm) nonstick skillet, heat the olive oil and 1/2 Tbsp of the butter over medium-low heat. When the butter has melted, add the pancetta and cook until crisp, 3 to 5 minutes. Remove the pan from the heat and transfer the pancetta with a slotted spoon to a paper-towel-lined plate. Add the asparagus to the skillet, season with the salt, and return the pan to the heat, raising it to medium-high. Cook, stirring frequently, until all the asparagus pieces are nicely browned, up to 10 minutes. They will still be firm, but not crunchy. Remove the pan from the heat and add the remaining 1/2 Tbsp butter and the balsamic vinegar (it will sizzle). Stir right away and keep stirring until the butter has melted. Transfer the asparagus to a serving dish or dinner plates and garnish with the Parmigiano and the pancetta crisps.
