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Roasted Asparagus with Pancetta GranaPadana

Source: Appetite for Asparagus, Culinary Guild of New England Scholarship Fund Cook Book, Spring 2004, available at John Dewar & Company (while supplies last) This recipe was adapted by Sally LaRhette from a recipe by Gordon Hamersley in his book Bistro Cooking at Home.

2 lb fresh asparagus, trimmed
good olive oil
freshly ground black pepper
fresh lemon juice

4 oz pancetta, cut into 1/4 inch dice
-----(about 1/2 cup)
2 tablespoons diced shallot
3 oz Parmigiano-Reggiano cheese, --------- shaved
lemon zest

Preheat the oven to 450 degrees. Spread asparagus out in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Mix by hand to distribute seasoning. Pat into a single layer. Bake until asparagus are tender, about 8 minutes. Shake pan once or twice during baking time. Brush with lemon juice and season with salt and pepper. Set aside. In a small non-stick skillet, saute the pancetta until lightly golden brown. Add the sallots and continue to cook until the shallots are translucent.

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