Pancetta Tarragon Asparagus

Ingredients

• 3/4 pound thickly sliced pancetta
• olive oil, or as needed
• 1 cup thinly sliced shallots
• 3 bunches fresh asparagus, diagonally sliced
• 2 tablespoons dried tarragon
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the thickly sliced pancetta into bite-size cubes. Heat a large skillet over medium heat and add the pancetta in a single layer.

2. Cook the pancetta, stirring occasionally, for about 8 minutes until it is golden and crisp at the edges. Using a slotted spoon, move it to a plate and leave the rendered fat in the pan.

3. If the pan looks dry, add a little olive oil. Add the thinly sliced shallots and cook for about 5 minutes, stirring, until soft and lightly golden.

4. Add the diagonally sliced asparagus to the skillet. Cook for 6 to 8 minutes, stirring often, until the asparagus is bright green and tender-crisp.

5. Sprinkle in the dried tarragon and stir for 1 minute so it becomes fragrant.

6. Return the pancetta to the skillet and toss everything together for 2 minutes until heated through. Pancetta is cured, so heating through is enough.

7. Season with salt and ground black pepper to taste, tossing well. Taste and adjust the seasoning before serving warm.