Raw Asparagus with Orange Zest and Pancetta

by katerina on April 4, 2011

Now that asparagus is in season, the web is full of beautiful raw asparagus recipes and so trying one was overdue. In this recipe, crispy pancetta is scalded with white wine and orange juice, forming a hot dressing to pour over the raw, shaved, asparagus.

This recipe comes together in a snap. Give yourself 5-10 minutes to peel the asparagus and only a few minutes to make the dressing. This is best served warm, but is also nice cold.

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Peeled Asparagus with Orange Zest and Pancetta

(serves 1)

a dozen asparagus spears
1 teaspoon oil
2 tablespoons cubed pancetta
1/4 cup white wine
1/2 orange, zested and juiced

Wash asparagus and dry. Break ends off asparagus to remove the woody part. Use a vegetable peeler to slice the asparagus lengthwise into long strips. It is easiest to do at the edge of a cutting board so you can get really flat. Place in a small bowl.

Heat a small skillet to medium and add oil and pancetta. Crisp until evenly brown, stirring regularly when browned add white wine and deglaze, turn heat up to medium-high. Simmer until reduced to one tablespoon. Quickly stir in orange zest and juice. Pour over asparagus and toss to combine.


Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time:10 minutes
Calories(approximate per serving): 300



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