Friday, 20 May 2011

Asparagus with Pancetta and Parmesan

photo courtesy of Nigel Slater/Jonathan Lovekin
We have an abundance - perhaps a superabundance - of asparagus in the house, after Hubby came home from the local pick-your-own with armfuls of the stuff AND more was delivered in the Riverford veg box today.  Just as well we love it, but it does challenge me to come up with new ways of eating it.  This is a lovely, simple recipe from Nigel and his 'Tender' volume 1.  Simply boil some stalks of asparagus until just cooked.  Place in a bundle on a baking sheet lined with parchment paper.  Meanwhile, saute about 70g cubed pancetta in a knob of butter until crisp and golden and tip the contents of the pan, including the rendered fat, over the asparagus.  Don't skip this, it is only a dessertspoon, but gives a lovely savoury depth to the dish.  Sprinkle over some grated parmesan and bake in a hot oven for 10 minutes.  Alongside it, I browned a (small!) dish of macaroni cheese, made pokey and perky with good Glastonbury cheddar, lots of mustard and some cayenne pepper.  Not a low-fat dinner, but lovely Spring comfort food, all the same.


  1. That looks gorgeous, I haven't had any of this season's asparagus yet - need to get on it!

  2. the pancetta's totally ok when it's on top of asparagus...they cancel each other out right? ;)

  3. Oh sure, Janna, the asparagus makes the pancetta calorie and fat free! AS does the Parmesan!