- Prep time
- 20 minutes PT20M
- Cook time
- 15-20 minutes PT20M
- 4 servings
Made with just a few classic ingredients, this delicious dish is elegant simplicity at its finest.
- 4 ounces pancetta, cut into ⅛-inch rounds
- 1½ pounds asparagus spears, trimmed
- 1 teaspoon extra virgin olive oil
- ½ cup Pecorino Romano cheese, shaved
- Pine nuts, for garnish
- Salt and pepper to taste
Heat oven to 315°F.
Lay pancetta on a rimmed baking sheet lined with parchment paper. Place a piece of parchment paper over the pancetta and press flat. Place another baking sheet over the top to keep the pancetta flat as it bakes. Bake for 30-40 minutes, or until browned and rendered. Remove from oven, place pancetta on paper towels and hold warm.
Bring a large pot of salted water to a light boil and add trimmed asparagus spears. Blanch for 2-3 minutes, until bright green and just tender, then drain.
Arrange warm asparagus spears on a serving plate, drizzle with extra virgin olive oil, then finish with salt and pepper to taste, shaved Pecorino Romano, pine nuts and pancetta crisps.