ASPARAGUS AND BREAD SOUP WITH PANCETTA
Provided by Geoffrey Zakarian
Categories appetizer
Time 35m
Yield About 4 cups
Number Of Ingredients 14
Steps:
- In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
- Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
- Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.
PANCETTA TARRAGON ASPARAGUS
A delicious different way to have asparagus.
Provided by Blue Buddha
Categories Side Dish Vegetables Asparagus
Time 45m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Arrange pancetta on the prepared baking sheet.
- Bake in the preheated oven until pancetta is crispy, about 20 minutes. Remove pancetta to a cutting board and chop. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.
- Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 5.8 g, Cholesterol 15.4 mg, Fat 10.7 g, Fiber 2 g, Protein 5 g, SaturatedFat 3.5 g, Sodium 192.6 mg, Sugar 2 g
WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING
Provided by Melissa Clark
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
- Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
- In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
- In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
PANCETTA-WRAPPED FISH WITH LEMONY POTATOES
Wrap up sustainable white fish in crispy bacon and serve as an all-in-one tray bake with potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 mins until tender. Add the beans for the final 2-3 mins. Drain well and slice the potatoes in half. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.
- Season the fish and wrap with the pancetta or bacon. Place on top of the potatoes. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.
Nutrition Facts : Calories 521 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium
LEMON RISOTTO WITH ASPARAGUS AND PEAS
If you would prefer a simple lemon risotto, omit the asparagus and peas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring stock to a boil in a medium saucepan; turn off heat.
- Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
- Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
- Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
- Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.
ROASTED ASPARAGUS WITH PANCETTA
Make and share this Roasted Asparagus With Pancetta recipe from Food.com.
Provided by PalatablePastime
Categories Ham
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Bend asparagus gently until it breaks at a natural point, and discard ends.
- Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
- Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
- Roast at 400F for 12 minutes or until done.
- Serve with lemon squeezed over asparagus.
Nutrition Facts : Calories 247.9, Fat 18.8, SaturatedFat 4.9, Cholesterol 14.7, Sodium 287.4, Carbohydrate 11.5, Fiber 4.7, Sugar 3.1, Protein 12.1
PANCETTA, TOMATO AND LEEK TART
Make and share this Pancetta, Tomato and Leek Tart recipe from Food.com.
Provided by little_wing
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
- Transfer to wire rack to cool (remove foil and beans if you used them).
- Reduce oven to 375.
- Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
- Discard all but 11/2 tbs drippings.
- Add leek and sautee until tender (about 5 minutes).
- Stir in thyme and remove from heat.
- Add pancetta to leeks and combine.
- Sprinkle 1 cup of cheese over bottom of pie shell.
- Spread pancetta/leek mixture over cheese and top with tomato slices.
- In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
- Slowly pour egg mixture over tart filling, letting it seep into it.
- Top with remaining cheese.
- Bake 30 minutes or until knife comes out clean and top is lightly browned.
Nutrition Facts : Calories 274.6, Fat 20.9, SaturatedFat 10.6, Cholesterol 127.6, Sodium 284.2, Carbohydrate 11.7, Fiber 0.7, Sugar 2, Protein 10.2
PASTA SPRING VEGETABLES PANCETTA
We can't get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.
Provided by Lisa Featherby
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over medium-high heat. Add garlic, shallot and pancetta and fry, stirring frequently, until onion is translucent (5 minutes). Add asparagus and broad beans, and stir until tender (4 minutes), then add wine and simmer until vegetables are very tender (3-4 minutes).
- Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (8-12 minutes). Drain, reserving a little pasta water. Toss pasta through vegetables, adding a little pasta water, then bring to a simmer and toss until pasta is coated (1-2 minutes).
- Stir through tarragon and crème fraîche, top with parmesan and serve.
Nutrition Facts : ServingSize Serves 4
ASPARAGUS WRAPPED IN PANCETTA
This dish is a really good starter, or could be served as a light lunch with bread.
Provided by salamandercookshop
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- First make the dressing. Mix the rind and juice of the lemon with the garlic, parsley and olive oil, seasoning with salt and freshly ground pepper.
- Take three asparagus spears and wrap them together tightly in one slice of Pancetta, ensuring that the whole asparagus is well covered in the Pancetta, particularly the tip. Complete this for the rest of the asparagus.
- Heat a large heavy non-stick frying pan with a tablespoon of olive oil and place the Pancetta wrapped asparagus in the pan to cook.
- It may be necessary to do this in batches depending on the size of your pan. Cook until the Pancetta is really crispy, turning as it cooks.
- On four plates arrange a bed of salad leaves and dress with the lemon and garlic dressing, gently tossing the leaves to coat.
- Slice each of the Pancetta wrapped asparagus in half with a diagonal slice and divide between the plates.
ASPARAGUS QUICHE
Make and share this Asparagus Quiche recipe from Food.com.
Provided by Boca Pat
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
- Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
- Pour ingredients into a 9-inch deep dish pie shell.
- Bake at 350 for 20 minutes; remove from oven.
- Top with julienned red pepper and return to oven for 30-40 minutes.
Nutrition Facts : Calories 491.4, Fat 34.1, SaturatedFat 15.1, Cholesterol 323.8, Sodium 386, Carbohydrate 27.9, Fiber 2.8, Sugar 5.7, Protein 19.1
PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES
Steps:
- Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
- Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
ASPARAGUS WITH MORELS AND TARRAGON
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Provided by Mark Bittman
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
PANCETTA TARRAGON ASPARAGUS
A delicious different way to have asparagus.
Provided by Blue Buddha
Categories Asparagus Side Dishes
Time 45m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Arrange pancetta on the prepared baking sheet.
- Bake in the preheated oven until pancetta is crispy, about 20 minutes. Remove pancetta to a cutting board and chop. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.
- Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 5.8 g, Cholesterol 15.4 mg, Fat 10.7 g, Fiber 2 g, Protein 5 g, SaturatedFat 3.5 g, Sodium 192.6 mg, Sugar 2 g
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