Asparagus Salad with Pancetta Balsamic Vinaigrette
- 2 bunches asparagus, trimmed
- ¼ tsp salt
- 1/8 tsp black pepper
- ¼ cup extra virgin olive oil
- 2 shallots, minced
- 4 oz Citterio Cubetti Pancetta
- 2 tbs Balsamic vinegar
Cook asparagus in boiling water until tender; drain, place on platter. Season with salt and pepper.
Heat 1 tbs olive oil over medium-high flame. Add shallots and Pancetta. Sauté 2 minutes, or until Pancetta is cooked. Add vinegar and cook until it reduces to a glaze, 30 seconds.
Whisk in remaining 3 tbs olive oil and pour this Pancetta dressing over asparagus.