Roasted Spring Asparagus with Crispy Pancetta in Lemon Balsamic Vinaigrette

Roasted Spring Asparagus with Crispy Pancetta in Lemon Balsamic Vinaigrette

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  • 1 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1/4 cup balsamic vinegar
  • 2 teaspoons sugar or brown sugar
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3/4 cup extra virgin olive oil
  • 1 pound spring asparagus, tough ends trimmed
  • 6 to 8 slices pancetta, cooked as you would bacon, and crumbled


Preheat oven to 375° F, or if using a convection oven, 350° F.

In a bowl, whisk together the lemon zest, lemon juice, balsamic vinegar, sugar, salt, pepper and olive oil.

Place the asparagus in a large baking dish or on a lined baking sheet. Drizzle half the vinaigrette over the asparagus and toss to coat each stalk.

Place the asparagus in the oven and roast for about 5 to 8 minutes or until the asparagus is crisp tender.

Remove the asparagus from the oven and transfer to a platter. Drizzle a little vinaigrette over the top of the asparagus and then sprinkle with the crumbled pancetta. Check the seasoning as you may need a touch more salt. Serve immediately.

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