- 3/4 pound thickly sliced pancetta
- olive oil, or as needed
- 1 cup thinly sliced shallots
- 3 bunches fresh asparagus, diagonally sliced
- 2 tablespoons dried tarragon
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Arrange pancetta on the prepared baking sheet.
- Bake in the preheated oven until pancetta is crispy, about 20 minutes. Remove pancetta to a cutting board and chop. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.
- Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.
04/12/2018
recipepes.com
Pancetta Tarragon Asparagus, recipe
PT15M
PT1H
5
455 calories
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