Asparagus, Parmesan and pancetta

Preparation info
    • Difficulty


Appears in

By Signe Johansen

Published 2018

  • About

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.


  • 1 small pack of diced smoked pancetta (about 75 g)
  • 1 medium bunch of asparagus spears, washed and tough ends sna


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