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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
salt
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
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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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