I always find it a bit challenging to come up with side dishes that compliment the main course. It's just hard for me to decide what goes well with what and in an effort to start cooking more veggies I've been searching around for different recipes. I love versatile dishes that put a different approach on things which is why when I came across this recipe I knew I had to try it. I initially set out to learn how to cook asparagus because believe it or not I've never had it and was curious about its taste and how I could venture into pairing it with meals.
This dish really caught me by surprise, it's absolutely delicious and super easy to make. What I love most about it is that it virtually goes with anything and the ingredients are versatile. You can easily swap things up by using green beans or even celery. You must try it, trust me your taste buds will thank you ^_^
Alright, so I always like to get my chopping out of the way first. The first thing you'll need to do is chop up your pancetta, potatoes, and onions then set them aside.
Now chop up the asparagus into 1 inch segments.
Now in a medium-large frying pan, cook your pancetta (or bacon) until crisp. You won't need any additional oil here as the pancetta produces enough for the remainder of the dish.
Use a slotted spoon to remove from the pan, transfer it to a bowl and set it aside.
Now add the potatoes to the left over oil. Let them sit for about 3-5 minutes without moving them then season with salt and pepper. Start turning the potatoes and cook until light lightly golden brown.
Next add the onions.
And now add the asparagus. Mix well and continue to turn everything over ensuring that the oil ad heat is evenly distributed. Then reduce heat and cover for about 10 minutes or until the asparagus is steamed and slightly tender.
Lastly, throw in the pancetta that we set aside earlier. Let simmer in the heat for about 1-2 minutes then you're ready to serve ^_^
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Serves: 5-6
1/4 lb pancetta (or bacon)
2 gold potatoes
1 small yellow onion
1/2 lb asparagus
salt and pepper to taste
Peel and chop the potatoes into 1/2 inch segments. Dice the onions and cut the pancetta (or bacon) into 1/4 inch diced slices and the asparagus into 1 inch segments. Heat a 12 inch frying pan over medium heat and fry the pancetta until crisp. Once crisp use a slotted spoon to transfer the pancetta from the pan into a small bowl and set aside. Keep the renderings in the pan and add the diced potatoes. Once the potatoes start to get lightly brown season them with salt and pepper then turn and flip them over until they've browned evenly. Now add the onions and cook for an additional 5 minutes. Then add the asparagus, cover the pan, and cook for about 8 minutes or until the asparagus gets slightly tender. Remove the lid and add the pancetta, cook for another minute or two to reheat then serve.
The pancetta should produce enough oil to cook the rest of the dish but if not feel free to add 1-2 more tablespoons of cooking oil. Also, the potatoes can start to get mushy and break apart if cooked too long or on too high heat. If you want crispier potatoes reduce the heat and cut the cook time of the potatoes in half.
Recipe adapted from Smitten Kitchen.