Asparagus Salad with Pancetta Balsamic Vinaigrette


Asparagus Salad with PancettaSERVES 6

  • 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.

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