Roasted Asparagus with Pancetta, Shallots and Asiago |
Author: Nicole
- 2 bunches of asparagus (about 30 to 40 thin to medium stalks)
- 1 tablespoon extra virgin olive oil
- 2 ounces of pancetta, finely chopped or cubed
- 2 medium shallots, thinly sliced
- juice and zest of one lemon
- 2 ounces Asiago cheese, thinly shaved
- Preheat the oven to 350°F.
- Remove the tough woody ends of the asparagus by breaking them off or with a knife.
- Coat a rimmed baking sheet or baking dish with olive oil.
- Toss asparagus, pancetta and shallots in the baking dish.
- Sprinkle with lemon juice and season with salt and pepper.
- Roast the asparagus, tossing once or twice, until tender - about 8 to 10 minutes depending on thickness.
- Remove pan from the oven and preheat the broiler.
- Spoon the shallots and pancetta on top of the asparagus. Place the cheese on top of the asparagus. Broil until the cheese melts, about a minute.
- Transfer asparagus to a platter and sprinkle with lemon zest before serving.
* You can use Asiago, Parmesan and/or Romano cheese.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-asparagus-with-pancetta-shallots-and-asiago/
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