Warm Asparagus Salad with Burst Grape Tomatoes and Pancetta
The pancetta in this dish, combined with the fresh tomatoes and basil, makes for an absolutely delicious side, especially when served with a nice grilled protein, such as fish or chicken. Leave off the cheese if you’d prefer the dish to be dairy-free!
Fun fact: Did you know that asparagus is a member of the lily family? It was first grown in the Mediterranean region more than 2,000 years ago. We’re glad this spring veggie made its way to the Americas with early settlers.
Warm Asparagus Salad with Burst Grape Tomatoes and Pancetta
The pancetta in this dish, combined with the fresh tomatoes and basil, makes for an absolutely delicious side, especially when served with a nice grilled protein, such as fish or chicken. Leave off the cheese if you’d prefer the dish to be dairy-free. Serves about 4.
Ingredients
Ingredients:
- 1 lb. fresh asparagus ends trimmed and stalks sliced into 2-inch pieces
- 3 Tbsp Sigona’s Fresh Press extra virgin olive oil divided
- 4 to 6 oz. pancetta diced
- 2 Tbsp Sigona’s Condimento Tradizionale Balsamic, 12-Year Aged balsamic
- 2 cloves garlic minced
- 1 shallot minced
- About 10 oz. grape tomatoes halved
- 1/3 cup chopped basil
- Salt and pepper to taste
- Freshly shredded Parmigiano Reggiano optional
Instructions
- Par-boil the sliced asparagus by bringing a large pot of salted water to a boil. Add asparagus and cook for 2 to 3 minutes. Remove and place immediately in an ice bath. When completely cool, drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned and cooked through. Remove from the skillet and discard any resulting fat and remaining oil.
- To the same skillet, add balsamic, scraping up any brown bits from the bottom of the pan. Add the remaining 2 tablespoons olive oil, the tomatoes, shallot, garlic and basil. Cook for about 2 minutes then add the drained asparagus and pancetta. Toss to coat evenly, season with salt and pepper. Cook another minute or two until asparagus is warm. Transfer to a serving dish, sprinkle with Parmigiano-Reggiano, if using, and serve.
Notes
Sigona’s olive oils and balsamics are available in our markets and online at
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