Asparagus with sage and pancetta

By August 14, 2018All Recipes, Salad, Starter

Asparagus with sage and pancetta

Ingredients

Infused oil:

  • 60 ml olive oil
  • 1 clove garlic, crushed
  • Grated zest of 1 lemon

Asparagus:

  • 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

Instructions

Infused oil:

Combine the olive oil, garlic and lemon zest and leave to stand to infuse.  

Asparagus:

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.

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