Asparagus with Pancetta & Balsamic Vinaigrette
I love this recipe for Asparagus with Pancetta & Balsamic Vinaigrette because it’s one of those easy make-ahead side dishes that can be served warm or at room temperature—ready when you are! Whenever I’m cooking for others, whether it’s a dinner party, holiday or just having extended family over, choosing a few dishes I can make ahead and mentally check off the list is huge. This asparagus side dish is light and fresh, but the crispy pancetta and tangy balsamic vinaigrette add so much flavor and texture that it still feels a little special.
Another reason I love preparing asparagus this way is that there’s no chance of it sitting around getting overcooked. Besides overcooked broccoli, I can’t imagine anything worse, ha! You still get that beautiful color and slight bite from the asparagus, with salty, crispy pancetta and a balsamic vinaigrette that brings everything together. This Asparagus with Pancetta & Balsamic Vinaigrette recipe is an easy vegetable side dish for everything from a weeknight dinner to Easter, Mother’s Day or a holiday table, and because it can be made ahead, it’s one less thing you have to think about when everyone arrives.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course
Side
Cuisine
American
Servings
4 servings
Ingredients
1 bunch asparagus, washed, cut off the bottom 2” to eliminate tough stems. Peel the remaining 1” near the bottom to keep them tender.
2 Tbsp. extra virgin olive oil, divided for pancetta and for vinaigrette
4 oz. diced pancetta
Kosher salt
Ice water bath
1 shallot, diced
2 garlic cloves, minced
1 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
½ tsp. black pepper
Instructions
1. Wash and prep asparagus by cutting off woody bottoms and peeling the remaining 1” to keep them tender.
2. Start a skillet over medium heat and add 1 Tbsp. extra virgin olive oil. Add diced pancetta and cook until golden brown, 5-7 mins. Remove and wipe out all drippings, except for 1 Tbsp.
3. Bring a pot of water to a boil, add salt.
4. Prepare an ice bath of ice water.
5. When water is boiling, add the asparagus and cook for 1 min. Remove promptly and plunge into the ice bath to stop the cooking, 2 mins. Then remove asparagus and place on a paper towel to dry completely and bring back to room temp.
6. To the skillet, add 1 Tbsp. extra virgin olive oil, shallots, and garlic, cook for 1 min. over medium low heat, do not brown.
7. To the skillet, add mustard, balsamic vinegar, and black pepper, whisking to combine completely. Place the asparagus into the skillet to coat in the balsamic vinaigrette.
8. Remove asparagus to a plate and top with remaining balsamic vinaigrette from the skillet and reserved crispy pancetta.
Notes
Enjoy making this Asparagus with Pancetta & Balsamic Vinaigrette! Let me know what you think.
For additional recipes, you might like to try these sides as well: Green Beans with Garlic Shallot Butter, Roasted Brussels Sprouts with Pancetta, Balsamic & Parmesan, and Ratatoullie