Best 5 Asparagus And Pancetta Salad Recipes

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Asparagus and pancetta salad is a delightful dish that combines the flavors of fresh asparagus, crispy pancetta, and a tangy dressing. The asparagus is roasted until tender, while the pancetta is cooked until crispy. The two are then tossed together with a dressing made from lemon juice, olive oil, Dijon mustard, and honey. The salad is garnished with shaved Parmesan cheese and chopped parsley.

This recipe also includes variations for those who want to add more flavor or texture to the dish. For example, you can add crumbled goat cheese or feta cheese, or roasted pine nuts or almonds. You can also use different types of greens, such as arugula or spinach. No matter how you choose to make it, asparagus and pancetta salad is a delicious and healthy dish that is perfect for a light lunch or dinner.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PANCETTA-WRAPPED ASPARAGUS



Grilled Pancetta-Wrapped Asparagus image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 6 (appetizer) servings

Number Of Ingredients 5

1 pound medium asparagus (1/2 inch thick; 12 to 15)
1 tablespoon extra-virgin olive oil
12 to 15 thin slices pancetta
Equipment:
4 (12-inch) wooden skewers, soaked in water 30 minutes

Steps:

  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  • Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
  • Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.

ASPARAGUS AND BREAD SOUP WITH PANCETTA



Asparagus and Bread Soup with Pancetta image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 35m

Yield About 4 cups

Number Of Ingredients 14

1/4 cup diced pancetta
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced onions
1/4 cup thinly sliced shallots
3 cloves garlic, whole
Salt and freshly ground black pepper
4 cups chicken stock, plus more if needed
1 cup small pieces country bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Creme fraiche or sour cream, for garnish

Steps:

  • In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
  • Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
  • Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

ROASTED ASPARAGUS WRAPPED IN PANCETTA



Roasted Asparagus Wrapped in Pancetta image

Provided by Jamie Oliver

Categories     appetizer

Number Of Ingredients 8

Sea salt and freshly ground black pepper
24 spears medium-sized asparagus
4 sprigs fresh rosemary
Good rashers of pancetta
4 good anchovies (optional)
Olive oil
1/2 lemon
1 knob butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
  • Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
  • Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

ROASTED ASPARAGUS WITH PANCETTA



Roasted Asparagus With Pancetta image

Make and share this Roasted Asparagus With Pancetta recipe from Food.com.

Provided by PalatablePastime

Categories     Ham

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 lb fresh asparagus spear
2 tablespoons olive oil
3 garlic cloves, minced
1/3 cup finely diced pancetta or 1/3 cup Canadian bacon
1/3 cup shaved parmesan cheese
kosher salt
black pepper
1 pinch cayenne pepper
lemon wedge

Steps:

  • Preheat oven to 400°F.
  • Bend asparagus gently until it breaks at a natural point, and discard ends.
  • Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
  • Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
  • Roast at 400F for 12 minutes or until done.
  • Serve with lemon squeezed over asparagus.

Nutrition Facts : Calories 247.9, Fat 18.8, SaturatedFat 4.9, Cholesterol 14.7, Sodium 287.4, Carbohydrate 11.5, Fiber 4.7, Sugar 3.1, Protein 12.1

PANCETTA AND ASPARAGUS PASTA



Pancetta and Asparagus Pasta image

Make and share this Pancetta and Asparagus Pasta recipe from Food.com.

Provided by Laka

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

250 g pasta, of your choice
250 g pancetta, cut into small sticks
500 g fresh asparagus, ends trimmed and cut into 2-inch pieces
20 ml dry white wine
1/2 cup grated parmesan cheese

Steps:

  • Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
  • Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
  • Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
  • Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
  • Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

Nutrition Facts : Calories 317.3, Fat 4.8, SaturatedFat 2.4, Cholesterol 11, Sodium 212.6, Carbohydrate 52.4, Fiber 4.5, Sugar 3.5, Protein 16

Tips:

  • Choose the freshest asparagus you can find. Look for spears that are bright green and have tightly closed tips.
  • Trim the asparagus spears before cooking. Cut off the tough ends of the spears, about 1 inch from the bottom.
  • Cook the asparagus spears until they are tender-crisp. You can boil, steam, or roast the asparagus. If you are boiling or steaming the asparagus, cook it for about 3 minutes, or until it is bright green and tender. If you are roasting the asparagus, toss it with olive oil and salt and pepper, and then roast it in a preheated oven at 400 degrees Fahrenheit for about 15 minutes, or until it is tender-crisp.
  • Use high-quality pancetta. Pancetta is an Italian cured meat that is made from pork belly. It has a salty, smoky flavor that pairs well with the asparagus.
  • Make the dressing ahead of time. The dressing can be made up to 2 days in advance. Simply whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
  • Assemble the salad just before serving. Toss the asparagus, pancetta, and dressing together in a large bowl. Top with the Parmesan cheese and croutons.

Conclusion:

Asparagus and Pancetta Salad is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. The asparagus is tender-crisp and flavorful, the pancetta is salty and smoky, and the dressing is tangy and sweet. This salad is sure to please everyone at your table.

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