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Asparagus, Parmesan and pancetta
- Difficulty
Easy
Published 2018
Come late spring and early summer British asparagus is bountiful. I find myself picking up a bunch at least a couple of times a week to make the most of the short season.
Ingredients
1 75 g 1 mediumbunch
Method
Start by frying the pancetta in a pan. If it’s quite fatty you won’t need any oil but if it’s lean add a spoonful of oil to the pan to stop it from sticking. Cook until golden brown and the fat has rendered so it’s quite crispy.
Remove the pancetta from the pan and set it aside for a moment. Place the asparagus spears in the same pan along with a little water, some salt and a sprinkle o
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