Stir-fried Asparagus with Pancetta
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Cook time: 
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Serves: 3-4
A quick stir-fry of asparagus with pancetta and shallots.
  • 4 ounces pancetta, finely chopped
  • 1 tablespoon unsalted butter
  • 1 pound asparagus, peeled, ends chopped and cut into 2 inch pieces on the bias.
  • 1 large shallot, chopped
  • 1-2 garlic cloves, finely chopped
  • zest of 1 Meyer lemon
  • 2 tablespoons roasted pine nuts
  • 2 tablespoons flat-leaved parsley, roughly chopped
  • ¼ teaspoon kosher salt (optional)
  • ¼ teaspoon ground white pepper
  1. Using a medium-sized wok, sauté pancetta over medium heat, stirring, until crisp.
  2. Add the butter to the wok, allow it to melt, then add the asparagus and shallots.
  3. Sauté over medium heat until asparagus is crisp tender, 3-4 minutes.
  4. Add the garlic, lemon zest, pine nuts and parsley. Cook for 1 more minute. Season with salt, if desired, and pepper.
  5. Serve immediately.
Recipe by Liz The Chef at