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April 13, 2016 / Chris Blum

Asparagus with Shallots and Pancetta

This is a tasty and easy way to enjoy spring asparagus! I served it with broiled salmon and scallions.

4 shallots, sliced thin
4 oz cubed pancetta
Salt and pepper
1 lb asparagus, sliced thin

In a large skillet cook pancetta and shallots over medium high heat until they start to get crispy. Add asparagus and cook for 10 minutes until cooked crispy, stirring frequently. 

Serves 4.


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