Asparagus with Shallots and Pancetta

When I think of spring, asparagus comes to mind.  It’s the first thing I start to notice in the fresh markets- I am talking about local asparagus.  We do see asparagus from other countries in the winter but somehow it’s not the same- I guess it’s the mindset- the ones in season just taste better to me. Anyway, to round off the Mother’s Day dinner I decided to make asparagus. I also love the salty taste of pancetta and thought it would go really well with the creamy fresh tasting asparagus. Pancetta is an Italian bacon that is cured with spices and not smoked. It gives dishes an underlying depth of saltiness and nuttiness. I decided to use shallots instead of onions or garlic- I wanted the pancetta taste to come through and not be over powered by anything stronger. Well, the marriage of those flavors was a very successful one!  The asparagus was perfectly cooked and bright green with little red brown specs of pancetta all over.  It was a feast for the eyes as well as the mouth.  Overall the steak, potatoes and asparagus made a fabulous meal- now only if someone would cook it for me again!!!

• 1 to 1½ pounds asparagus, ends cut off
• 1 teaspoon extra virgin olive oil
• ¼ cup pancetta, chopped
• 1 large or 2 medium shallots, chopped
• Salt to taste

Heat water in a large pot. Bring to a boil and add the asparagus. Cook for a minute and take out and add to a bowl with cold water and ice (it’s called shocking the asparagus). Take the asparagus out once it is cooled off and place on a paper towel to dry. In the meantime in a wide frying pan, add the pancetta and olive oil. Cook on medium heat for 3-4 minutes. Add the shallots and cook for another 3-4 minutes. Add the blanched asparagus and cook for a minute or two till warmed through. Add salt to taste.