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Creamy Peas and Asparagus with Pancetta

October 25, 2017
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  • 2 cups frozen peas, thawed
  • 1 bunch asparagus, cut into 1 inch pieces
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 1½ tablespoons all purpose flour
  • 1 cup chicken broth
  • ½ cup cream
  • Juice of one lemon
  • 2 tablespoons fresh tarragon, chopped
  • Salt

Blanch the asparagus in boiling water for a minute and shock them in ice water to retain the color. Keep aside.

In a wide frying pan, heat the pancetta on medium heat. Cook for 8 to 10 minutes on medium heat. Transfer to a paper towel lined plate. Add the onion into the pancetta fat and sauté on medium heat for 3 to 4 minutes. Add the all purpose flour and stir for about 30 seconds. Add the chicken broth and cream and whisk till the liquid is smooth. Bring to a boil and simmer till thickened and reduced by one third- about 5 minutes. Add the lemon juice, tarragon. Add the peas and asparagus and warm them through. Add salt to taste and garnish with the crispy pancetta.

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