Roasted Spring Asparagus with Crispy Pancetta in Lemon Balsamic Vinaigrette

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 375° F, or if using a convection oven, 350° F.

In a bowl, whisk together the lemon zest, lemon juice, balsamic vinegar, sugar, salt, pepper and olive oil.

Place the asparagus in a large baking dish or on a lined baking sheet. Drizzle half the vinaigrette over the asparagus and toss to coat each stalk.

Place the asparagus in the oven and roast for about 5 to 8 minutes or until the asparagus is crisp tender.

Remove the asparagus from the oven and transfer to a platter. Drizzle a little vinaigrette over the top of the asparagus and then sprinkle with the crumbled pancetta. Check the seasoning as you may need a touch more salt. Serve immediately.

Recipe by Karista Bennett, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: asparagus, lemons

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login