I just saw this on Picky Palate, and I can't wait to make it. Looks like a lovely way to transform asparagus from average side veg to delicious!
Crisp Pancetta Sauteed Asparagus with Goat Cheese Crumbles
2 Tablespoons extra virgin olive oil
4 thin slices pancetta, diced
1 Bunch asparagus, ends trimmed, about 1 lb
Pinch of salt
Crumbled Goat Cheese
1. Heat oil into a large skillet over medium heat. When hot, cook pancetta until starts to brown, reduce to medium low.
2. Drop asparagus into boiling water for 60 seconds. With a large slotted spoon, transfer asparagus to skillet. Season with a pinch of salt. Cook and stir for 2-3 minutes or until heated through. Transfer asparagus and pancetta to a serving plate and top with crumbled goat cheese.
Not China-friendly, I'm sad to say, but a good recipe for back home.
Via Picky Palate
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