ROASTED SPRING ASPARAGUS WITH CRISPY PANCETTA IN LEMON BALSAMIC VINAIGRETTE

ROASTED SPRING ASPARAGUS WITH CRISPY PANCETTA IN LEMON BALSAMIC VINAIGRETTE image

Yield serves 4-6

Number Of Ingredients 9

1 lemon, zested
1 tbl fresh lemon juice
1/4 cup balsamic vinegar
2 tsp. sugar or brown sugar
1/2 tsp. kosher or sea salt
1/2 tsp pepper
3/4 cup olive oil
1 lb. spring asparagus, tough ends trimmed
6-8 slices pancetta, cooked as you would bacon, crumbled

Steps:

Preheat oven to 375. In a bowl, whisk together the lemon zest, lemon juice, balsamic vinegar, salt, sugar, pepper and olive oil. Place the asparagus in a large baking dish or on a lined baking sheet. Drizzle half the vinaigrette over the asparagus and toss to coat each stalk. Place the asparagus in the oven and roast for 5-8 minutes or until the asparagus is crisp tender. Remove the asparagus from the oven and transfer to a platter. Drizzle a little vinaigrette over the top of the asparagus and then sprinkle with the crumbled pancetta. Serve immediately.