omitting salt and fat; add asparagus to pan during last 3
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
minutes. Add stock, pasta, asparagus and black pepper and continue
boil.
Add the asparagus, cook for five minutes till
inutes.
Meanwhile, wash the asparagus and trim off the woody
200 degrees C).
Lay asparagus spears in a row onto
eat. Finely chop pancetta. Mince garlic clove. Add pancetta, garlic and thyme
ith aluminum foil.
Arrange pancetta on the prepared baking sheet
Saute pancetta in a large pan over
o pot.
Meanwhile, cook pancetta in a large nonstick skillet
Blend or process butter, parsley, capers, garlic and onions until mixture forms a smooth paste.
Spread 1 heaping tbsp butter mixture and 2 slices pancetta on each fish fillet.
Heat oil in large, heavy-bottomed skillet on medium heat. Cook fish, pancetta-butter-side down, until pancetta is crisp. Turn fish carefully; cook until desired doneness.
Meanwhile, boil, steam or microwave asparagus until tender. Serve fish and asparagus drizzled with pan juices.
Preheat oven to 400\u00b0F.
Bend asparagus gently until it breaks at a natural point, and discard ends.
Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
Roast at 400F for 12 minutes or until done.
Serve with lemon squeezed over asparagus.
Cook pasta in boiling salted water until al dente. Drain then return to pan.
Meanwhile, cook pancetta in a large frying pan over medium-high heat until browned on both sides and crispy. Remove from pan and cover to keep warm.
Add oil to pan. Cook garlic and asparagus, stirring, for 1 min, or until fragrant. Pour over pasta. Add arugula, lemon juice and pancetta and toss to combine.
emaining 1 tsp salt and asparagus. Cook 5 minutes (or until
nds of the Asparagus and discard. Chop the Asparagus into 1 - 1
Place asparagus in a steamer over 1
Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.
Heat a large nonstick skillet over medium-high heat. Add pancetta; saute 3 minutes or until lightly browned. Transfer to a paper towel-lined plate.
Add shallots and asparagus to pan; saute 5 minutes or until tender. Stir in garlic; saute 1 minute.
Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.
ver medium-high heat. Add pancetta, and cook 3 minutes or
igh heat.
Meanwhile, slice pancetta into thin strips.
Finely
heat chicken broth to simmer in small pot.
remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
in skillet cook pancetta until crisp, remove and drain.
add some oil to skillet.
add asparagus, shallots, morels and cook about 5 minutes.
add the broth ans simmer until crisp tender, 5 minutes.
arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.