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.
Total Time 30 minutes mins
Course Side Dish
Cuisine Italian
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.
Sigona's olive oils and balsamics are available in our markets and online at
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Keyword asparagus, heirloom tomatoes