Asparagus with sage and pancetta
- 60 ml olive oil
- 1 clove garlic, crushed
- Grated zest of 1 lemon
- 45 ml olive oil
- 8 – 10 sage leaves
- 100 g pancetta
- 45 ml butter
- 2 x 410 g cans GOLDCREST asparagus – medium spears, drained
- Grated Parmesan
- GOLDCREST salt and black pepper
Combine the olive oil, garlic and lemon zest and leave to stand to infuse.
Heat the oil and fry the sage and pancetta briefly until crispy. Remove with a slotted spoon and drain on absorbent paper. Heat the butter. Toss the asparagus in the butter until warmed. Spoon onto a warmed serving plate and crumble the pancetta and sage leaves over. Top with grated Parmesan. Season to taste and drizzle with infused olive oil just before serving.