Asparagus w/Pancetta Stir-Fry

Name: How to cook Asparagus w/Pancetta Stir-Fry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Nona Cooks

Asparagus w/Pancetta Stir-Fry

I love cooking with bacon... and pancetta, Italian bacon, is my favorite. It's a great compliment to many green vegetables. This is especially handy when you live with green-phobic family members! There's always a debate as to whether to snap the woody bottoms off or snap one and cut the rest the same size. The problem with the snap-and-cut method is when you can get a mixed bunch of asparagus (i.e. woody and tender). If you snap one that is very tender and cut the rest to size, you can wind up with some woody pieces. So I snap all of mine. That being said, use the method that works for you. Whether you snap or cut, use the ends. Cut off any brown and/or ungreen parts, then peel the outer skin. Use the ends to make cream of asparagus soup or add them to other veggie cuttings and/or bones to make stocks and broths. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.

Ingredient

Food ration :

6 servings

Cooking time :

25 mins

2 lb

fresh Asparagus

– 5-oz pkg diced Pancetta (see NOTES)

heaping tsp minced Garlic, fresh or from a jar

1 Tbsp

Olive Oil, + more if needed

Cooking instructions

* Step 1

Snap the woody parts off the bottoms. Precook the asparagus by steaming in the microwave for 3 minutes. Cut into 1½” lengths and set aside.

* Step 2

Heat a tablespoon of olive oil in a wok or sauté pan over medium heat. Add the garlic and fry until fragrant; about 30 seconds to 1 minute.

* Step 3

Add the chopped pancetta and fry until the fat is translucent, about 5 to 7 minutes. Add the cut asparagus and stir-fry until everything is heated through, about 5 to 10 minutes.

* Step 4

Season with salt and pepper to taste. Serve immediately.

* Step 5

NOTES: I use any brand that is on sale. I look for the leanest pancetta I can find. The packages can be frozen, thawed overnight in the fridge for next day use, and is one less ingredient I don't have to prep. You can use fresh pancetta; have the deli cut a thick 10-ounce piece. Dice it in ¼-inch cubes.

Note: if there is a photo you can click to enlarge it