- Prep time:
- 20 minutes
- Cook time:
- 15-20 minutes
- 4 servings
2 out of 5
- Share this recipe:
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
- 4 ounces Pecorino Romano cheese, shaved
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
- Pine nuts for garnish
Preheat oven to 350° F.
Arrange pancetta rounds on a baking pan lined with aluminum foil and bake until crisp, about 10-15 minutes.
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.