Grilled asparagus with pancetta vinaigrette and toasted pine nuts
This simple, light dish is perfect for a weekend brunch. "I love the flavor of pancetta with the asparagus spears," says chef Ben Mattman.
Executive Chef Ben Mattman, JW Marriott
, San Francisco
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1 bunch large asparagus
1 tbsp. extra virgin olive oil
Salt and pepper, to taste
1 head frisée
2 oz. pancetta, small diced
1 tbsp. minced shallots
1/2 tsp. chopped garlic
2 tbsp. cider vinegar
2 tbsp. pine nuts, toasted
1 tsp. chopped fresh herbs (chives, Italian parsley and/or thyme)
Turn on the grill to high heat. Peel asparagus to remove excess stringy fiber. Dress asparagus with a squeeze of lemon juice, olive oil, salt and pepper. Turn grill down to medium heat and grill asparagus, charring on all sides. Remove to a serving plate and top with frisée.
Heat a sauté pan over medium heat. Add pancetta and render fat, stirring and continuing to cook until crispy. Remove excess fat or leave in the pan for a richer flavor. Reduce heat and add shallots, garlic, salt and pepper. Deglaze pan with vinegar, scraping off all the brown bits that cling to the bottom and sides of the pan. Simmer until dressing reduces by half.
Spoon hot dressing over asparagus and frisée. Top with pine nuts and herbs.