Asparagus And Pancetta Salad Recipes

ROASTED ASPARAGUS WITH PANCETTA

Steps:

• Preheat oven to 400°F.
• Bend asparagus gently until it breaks at a natural point, and discard ends.
• Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
• Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
• Roast at 400F for 12 minutes or until done.
• Serve with lemon squeezed over asparagus.

ROASTED ASPARAGUS WRAPPED IN PANCETTA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
• Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
• Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

CAESAR SALAD WITH PANCETTA

Steps:

• Preheat the oven to 400 degrees F.
• Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
• Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
• Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
• For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
• Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
• If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.
• Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.

GRILLED PANCETTA-WRAPPED ASPARAGUS

Steps:

• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
• Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.

ASPARAGUS AND PANCETTA SALAD

Steps:

• Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter.
• In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat. Add the garlic and cook and stir until fragrant, 2 to 3 minutes. Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned.
• Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture. Pour the sauce over the asparagus.

PANCETTA AND ASPARAGUS PASTA

Steps:

• Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
• Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
• Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
• Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
• Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

ASPARAGUS WRAPPED IN PANCETTA

Steps:

• First make the dressing. Mix the rind and juice of the lemon with the garlic, parsley and olive oil, seasoning with salt and freshly ground pepper.
• Take three asparagus spears and wrap them together tightly in one slice of Pancetta, ensuring that the whole asparagus is well covered in the Pancetta, particularly the tip. Complete this for the rest of the asparagus.
• Heat a large heavy non-stick frying pan with a tablespoon of olive oil and place the Pancetta wrapped asparagus in the pan to cook.
• It may be necessary to do this in batches depending on the size of your pan. Cook until the Pancetta is really crispy, turning as it cooks.
• On four plates arrange a bed of salad leaves and dress with the lemon and garlic dressing, gently tossing the leaves to coat.
• Slice each of the Pancetta wrapped asparagus in half with a diagonal slice and divide between the plates.

ASPARAGUS AND PANCETTA SALAD

Steps:

• Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter.
• In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat. Add the garlic and cook and stir until fragrant, 2 to 3 minutes. Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned.
• Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture. Pour the sauce over the asparagus.